Thai Sukiyaki Stir-Fry (suki hang)

Sukiyaki might sound like a Japanese dish, and it is, but trust me, this dish is very Thai. Here's the story. Sukiyaki is a Japanese hot pot, and Thai people took the inspiration and started making our own Thai hot pot served with a spicy, flavourful red sauce that's more suited to the Thai palate. We still call this hot pot sukiyaki, or more commonly just "suki" for short.

Then the hot pot evolved into a noodle soup, using that same sauce to flavour the broth, and we call that "suki nam", the word "nam" referring to the broth (get suki nam recipe here). And THEN suki nam evolved into this dish, "suki hang" สุกี้แห้ง or "dry suki" which is the stir-fried version. The common thread among these versions is the luscious red sauce that is uniquely delicious.

Watch The Full Video Tutorial!

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe with important notes. For amounts, check out the full recipe card below.

• Marinated chicken (recipe below), or another protein of your choice. Other typical protein options are thinly sliced pork, shrimp, and squid. A seafood mix is also popular. You can use thinly sliced beef although it isn't commonly done. 
• Napa cabbage, cut into bite-sized pieces
• Water spinach or another leafy greens such as spinach. This is to add some nice colour to the dish, julienned carrot works too.
• Chinese celery or regular celery. Cut Chinese celery into 2-inch pieces, if using regular celery thinly slice them.
• Glass noodles, soaked in room temp water for 10 minutes and cut a couple of times to shorten. Make sure you buy Thai glass noodles made from mung bean starch, not Korean ones.
• Suki sauce (recipe below)
• Eggs
• Green onions and/or cilantro for garnish

Marinated Chicken

• Chicken thigh or breast, boneless, skinless, cut into bite-sized pieces
• Soy sauce
• Oyster sauce
• Sesame oil

Suki Sauce "Nam Jim Suki"

You can make suki sauce in advance and store in the fridge for a few weeks. If you want to keep it longer, cook the sauce first and it should last in the fridge for a few months.

• Thai chilies, to taste, I put 2 for a medium heat. When in doubt, add only 1.
• Garlic
• Granulated sugar
• White sesame seeds, toasted
• Red bean curd, see above for picture and description.
• White vinegar
• Toasted sesame oil
• Soy sauce

How to Make Sukiyaki Stir-Fry (suki hang)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

For Suki Sauce:

1. In a mortar and pestle, pound garlic and chilies into a rough paste, then add the sugar and grind until fine.
2. Add sesame seeds and crush briefly just to break them up and release aroma.
3. Add bean curd cubes and mash with pestle until there are no more lumps.
4. Add all remaining liquid ingredients and stir to mix.

For the Suki Hang

1. Combine chicken with all marinade ingredients and mix well; marinate for at least 20 minutes.
2. In a wok heat just enough oil to coat the bottom over medium high heat. Once hot add chicken and sear without stirring until about halfway done. Flip the chicken then toss until completely done. Remove and set aside.
3. Add a little more oil to wok if needed. On medium high heat add napa cabbage, water spinach, and celery and toss a couple of times just to coat in oil.
4. Add noodles and sauce and keep tossing until noodles are cooked and all the sauce has been absorbed. If noodles dry out before it is cooked, add a splash of water.
5. Add chicken back into the wok and toss to mix, then push noodles to one side to make room for eggs. Add a little more oil to the empty space, add eggs, then break the yolks. Put the noodles over the eggs and let sit for about 30 seconds so the eggs can cook. 
6. Toss everything to mix the eggs, then turn off the heat.
7. Stir in green onions and/or cilantro.
8. Serve immediately with extra sauce if desired. Enjoy!

Recipe Card

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