Suki Hang (Thai Sukiyaki Stir-Fry Recipe) – Hungry in Thailand (2024)

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.

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.

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.

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.

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

For the exact measurements, please scroll down to 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

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.

More Thai noodle stir-fry recipes you’ll love

• Chili garlic noodles recipe
• Drunken mama noodles
• Beef pad see ew
• Pad mee recipe
• Kua mee recipe
• Pad mee korat
• Pad kee mao

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