Pad Suki Hang (Thai Sukiyaki Stir-Fry)
A bold and easy Thai sukiyaki stir-fry with glass noodles, protein, and vegetables. This pad suki hang is naturally gluten-free!
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.
Calories: 535kcal | Carbohydrates: 49g | Protein: 15g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1001mg | Potassium: 549mg | Fiber: 3g | Sugar: 27g | Vitamin A: 9234IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 2mg
