Suki hang, the best Thai sukiyaki stir-fry recipe, with slippery glass noodles tossed in the crispiest vegetables and a mix of seafood and chicken. It’s all brought together with a homemade suki sauce that’s just the right amount of spicy for a cozy and easy weeknight dinner with the family.

Suki hang, Thai sukiyaki stir-fry with shrimp, crisp vegetables, chilies, chicken, and glass noodles served in a white dish on a banana leaf.

What is suki hang

Suki hang is a traditional Thai noodle dish, inspired by the Japanese hotpot, Sukiyaki. It’s a stir-fry combining glass noodles with a mix of proteins, vegetables, and a distinctive spicy suki sauce.

Thai sukiyaki stir-fry

Pad suki haeng is one of those noodle dishes you just can’t miss out on. It’s a little salty, a touch sweet, and perfectly spicy – everything we love about Thai street food.

Close-up of Thai stir-fried sukiyaki with glass noodles, vegetables, and suki sauce.

It might not be as famous as everyone’s beloved Pad Thai, but once you try it, you’ll wonder why you didn’t sooner.

With a mix of juicy meats, fresh seafood, and crisp greens like morning glory and Chinese cabbage, Thai suki noodles are the kind of dish that makes you skip takeout forever.

Thai suki haeng served in a white dish with shrimp, vegetables, chilies, and sesame seeds for a delicious glass noodle dinner.

The Thai sukiyaki sauce is the best thing about it. It’s bold, spicy, and so authentic. Drizzle it over those slippery noodles and watch them slurp up all that goodness.

So, so delicious!

History of suki haeng

Thai suki stir-fry all started with the classic Japanese sukiyaki hot pot. Thai people gave the hot pot broth a zesty twist with a spicy red sauce that’s a nod to our love for all things fiery.

We called it ‘suki’, and we’re totally obsessed!

You can give Thai hot pot a try in my Thai sukiyaki recipe.

Bird's eye view of clay cooking poth with sukiyaki broth. Next to it, nam jim suki, and 2 white dishes with Thai sukiyaki topped with sauce. — Thai suki hot pot, inspired by the classic Japanese sukiyaki.

This cozy suki hot pot then transformed into a beloved noodle soup, because in Thailand noodle soups are a way of life, with stands found at every street corner.

The real magic happened when the soup went dry and became ‘suki hang’ or ‘dry suki’. It’s a dish you’ll taste and come to love in this Thai suki hang recipe.

These days, Thailand is filled with suki restaurants, dishing out both comforting hot pots and stir-fried noodles.

Why try this Thai noodle recipe

Try some real Thai street food: This is a Thai street food classic that’s often shared with other people. Coming together and gathering around, that’s what Thai food is about!
Healthy & nutritious: This stir-fry is packed with the freshest ingredients and most delicious greens, it’s a healthy bowl of noodles that’s perfect any day of the week.
Quick and delicious: This suki hang recipe comes together quickly! You can make the suki sauce in advance and store it in the fridge for several weeks, so all that’s left on the big day is to prep the greens and stir-fry the noodles.
Customizable: You can easily swap in your favorite vegetables, choose a different type of protein like pork or beef, and adjust the heat to suit your taste buds.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Thai suki noodles

Chicken, shrimp, squid – Each protein brings its own flavor and texture. Feel free to mix it up with your favorites.
Morning glory, Chinese cabbage, carrot, green onion – My choice of crunchy stir-fry vegetables. Again, feel free to customize with others, like broccoli or mushrooms.
Glass noodles – Glass noodles, also known as cellophane noodles, are typically used in Southeast Asian food. They’re a neutral-flavored, translucent noodle made from starch that cooks quickly, making it perfect for stir-fries, soups, and salads. You can get them online or at any Asian grocery store.
Garlic
Egg – Egg coats the noodles and veggies, acting as a rich binder.
Oil – Use a neutral flavored oil like sunflower oil or canola oil.

Suki sauce

Chilies – I used Thai Jinda chilies, you can use bird’s eye chilies or milder chilies instead. Add to taste.
Garlic – Garlic deepens the flavor profile with richness and aroma.
Fermented bean curd – Fermented bean curd, also known as ‘taohu yee’ in Thai, is a type of preserved tofu. It’s made by fermenting fresh bean curd with salt, rice wine, and other flavorings. It’s known for its strong and savory flavor, often used in Asian sauces.
Coriander root – Coriander root adds an earthy, fresh flavor to the sauce.
Sesame oil + sesame seeds
White vinegar – Adds a sharp tang that balances out the other flavors.
Chili sauce – Use a store-bought sauce like sriracha, or try my homemade Thai hot sauce recipe.
Water – Meld the ingredients into a sauce.
White sugar – A bit of sweetness is crucial for that perfect flavor balance of spicy, sweet, and tangy.
Salt

Cooking instructions

Thai sukiyaki sauce

Step-by-step preparation of Thai Suki sauce showcasing chili and garlic paste in a mortar, mixture in a bowl, simmering ingredients in a pot, and the final smooth, creamy sauce sprinkled with sesame seeds.

1. Pound garlic, coriander root, and chilies into a paste with a mortar and pestle.

2. Pound in the fermented bean curd until everything is well mixed.

3. 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.

4. Finish with sesame seeds and give it a final stir.

Sukiyaki stir-fry

Cooking steps for Thai suki hang in wok pan.

1. Preheat oil in a wok over medium-high heat and sauté garlic until fragrant.

2. Add proteins – seafood and chicken – and cook until nearly done.

3. Move everything to one side of the pan and crack an egg in the other. Scramble, then mix with the proteins.

4. Toss in the vegetables, suki sauce, and stir-fry until crisp to your liking. Make sure everything is well coated with sauce.

5. 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.

Kitchen tools

Strainer for draining glass noodles after soaking or boiling.
Mortar and pestle for grinding the spices and herbs.
Saucepan for making the suki sauce from scratch.
Wok with spatula or large frying pan
Cutting board and chef’s knife
Measuring spoons and cups

Recipe tips

Prepare the suki sauce ahead of time: You can store it in the fridge for a couple of weeks. Keep it in a mason jar.
Don’t overcrowd the wok: This can lead to steaming the ingredients rather than frying.
Don’t forget to taste test: You’re looking for that perfect balance of savory, tangy, and sweet. Adjust seasonings if needed.
Prep ahead: Have all your veggies chopped, and your protein sliced before stir-frying.

How to serve

Serve warm. Offer extra suki sauce for those who love it extra spicy.

Garnishing options

Thai chili flakes
Green onions
Sesame seeds
Sliced chilies
Cilantro

How to store and reheat

Let your leftovers cool down to room temperature. Place leftovers in an airtight container and refrigerate. Your Thai suki hang should last for 2–3 days.

You can make the suki sauc in advance and store it in a mason jar in the fridge for up to several weeks.

Reheating instructions: Reheat in a wok or frying pan over medium heat. If needed, add a little water or additional suki sauce. Stir frequently.

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