# Pad Suki Hang (Thai Sukiyaki Stir-Fry)

Cuisine: thai · Time: 40 minutes · Servings: 2

## Ingredients

- 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)
- 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)

## Steps

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.
5. Preheat oil in a wok over medium-high heat and sauté garlic until fragrant.
6. Add proteins – seafood and chicken – and cook until nearly done.
7. Move everything to one side of the pan and crack an egg in the other. Scramble, then mix with the proteins.
8. Toss in the vegetables, suki sauce, and stir-fry until crisp to your liking. Make sure everything is well coated with sauce.
9. 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.

---

Source: hungryinthailand — https://hungryinthailand.com/suki-hang/
Page: https://findfood.fun/vi/recipes/6386
Language: en (requested translation unavailable)