This pad suki hang recipe is a Thai sukiyaki stir-fry made with glass noodles, vegetables, and a mix of seafood and chicken tossed in a bold sauce. My version is gluten-free and easy to customize with your favorite protein and spice level.
Thai suki haeng is a dry stir-fry version of Thai sukiyaki soup. Instead of simmering in broth, ingredients like glass noodles, vegetables, and protein are stir-fried in a wok and coated in a spicy sauce.
About this recipe
This dish is inspired by Japanese hot pot. Hot pot is popular in Thailand too, but we also have a noodle soup version and a dry stir-fried sukiyaki.
On its own, the stir-fry has a light flavor, but we mix it with suki sauce, and that’s the best part! It’s spicy, sweet, and tangy, and brings the whole dish together.
You’ll find this stir-fry at some street food stalls in Thailand, but it’s not as common as pad Thai, which you can get at nearly every street corner.
This version is quick to cook and easy to prep ahead. You can make the sauce in advance and store it in the fridge for a few days. When you’re ready to eat, just stir-fry your protein, toss in the vegetables, and finish with soaked glass noodles.
It’s easy to adjust with whatever proteins you have on hand; pork, beef, tofu, anything works. Use the vegetables in your fridge, customize the spice to your liking, and serve it with extra sauce on the side!
Ingredient tips and notes
You’ll find tips and step-by-step photos below, or skip ahead to the recipe card if you already know how to make it.
For making the sauce
- Chilies – I use Thai Jinda chilies, but you can swap in bird’s eye or milder chilies depending on your spice preference.
- Fermented bean curd – Also called taohu yee, this salty, savory tofu adds body and umami to the sauce.
- Cilantro root – Use cilantro stems if roots aren’t available.
- Chili sauce – Use sriracha or any Thai-style chili sauce; my homemade Thai hot sauce works great here too.
- Sesame oil + sesame seeds
- White vinegar
- White sugar
- Garlic
- Water
- Salt
For stir-frying
- Chicken, shrimp, squid – You can use just one or any combo.
- Morning glory, Chinese cabbage, carrot, green onion – These are classic Thai stir-fry vegetables; swap in what you have, like bok choy, broccoli, or mushrooms.
- Glass noodles – Also called cellophane noodles, they’re made from mung bean or potato starch and cook fast without getting soggy. The same noodles are used in pad woon sen.
- Garlic
- Egg – Lightly scrambled into the pan to coat the noodles and help everything come together.
- Oil – Use a neutral oil with a high smoke point, such as vegetable or canola oil.
Step-by-step image instructions
Make the sauce
Step 1: In a mortar and pestle, pound garlic, coriander root, and chilies into a fine paste.
Step 2: Add the fermented bean curd and continue pounding until fully combined.
Step 3: Transfer the mixture to a small pot. Add water, sugar, chili sauce, vinegar, salt, and sesame oil. Simmer over low to medium heat until the sauce thickens slightly.
Step 4: Stir in sesame seeds and remove from heat. Let it cool before using or storing.
Stir-fry
Step 1: Heat oil in a wok over medium-high heat. Add garlic and stir until fragrant.
Step 2: Add the proteins (chicken, shrimp, squid) and cook until almost fully done.
Step 3: Push everything to one side of the wok and crack in the egg. Scramble it gently, then mix it into the proteins.
Step 4: Add the vegetables and suki sauce. Stir-fry everything together until the vegetables are cooked but still crisp.
Step 5: Add the soaked glass noodles and toss until they absorb the sauce and everything is well coated. Serve hot with extra sauce on the side if you like.
How to store and reheat
- Storage: Let the stir-fried suki cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the leftovers a pan over medium heat with a splash of water or a spoonful of the sauce to loosen it up. Stir gently until heated through.
More Thai noodle stir-fry recipes you’ll love
Tried this Thai suki hang recipe? I’d love to know what you think. Leave a star rating and comment below, and don’t forget to follow me on social media: Facebook, Instagram, and Pinterest.
Pad Suki Hang (Thai Sukiyaki Stir-Fry)
Equipment
- Cutting board and sharp knife
- Mixing bowls (For prepping sauce and soaking glass noodles.)
- Colander or strainer (To drain soaked noodles.)
- Mortar and pestle (Or food processor.)
- Small saucepan and stirring spoon
- Wok or large nonstick skillet and spatula
Ingredients
For the stir-fry
- 2 tbsp oil
- 3 cloves garlic, peeled
- 2/3 cup chicken, thinly sliced, adjustable
- 6 medium shrimp, deveined, adjustable
- 1/3 cup squid, sliced, adjustable
- 1 large egg
- 1/2 cup morning glory, roughly chopped
- 1/2 cup Chinese cabbage, roughly chopped
- 1/2 cup carrot, thinly sliced
- 4 stalks green onions, chopped
- 5 tbsp suki sauce
- 1 ounces dried glass noodles, soak and drain before using
For the sauce
- 5 medium cloves
- 2 coriander root
- 6 chilies, adjust to taste
- 1 oz fermented bean curd
- 1 tbsp sesame oil
- 3 tbsp chili sauce
- 3 tbsp white vinegar
- 3 1/2 tbsp white sugar
- 2 tbsp water
- 1/2 tsp salt
- 1/2 tbsp sesame seeds, adjust to your liking
Instructions
Make the sauce
- Pound garlic, coriander root, and chilies into a paste with a mortar and pestle.
- Pound in the fermented bean curd until everything is well mixed.
- Transfer to a pot over low-medium heat along with water, sugar, chili sauce, vinegar, salt, and sesame oil. Bring to a boil until the sauce thickens.
- Finish with sesame seeds and give it a final stir.
Stir-fry
- Preheat oil in a wok over medium-high heat and sauté garlic until fragrant.
- Add proteins – seafood and chicken – and cook until nearly done.
- Move everything to one side of the pan and crack an egg in the other. Scramble, then mix with the proteins.
- Toss in the vegetables, suki sauce, and stir-fry until crisp to your liking. Make sure everything is well coated with sauce.
- Toss in the pre-soaked glass noodles, stirring until they soak up all the flavors. Serve immediately and garnish and/or add extra suki sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
- The suki sauce can be made in advance and stored in the fridge for several week.
