Suki Hang - Thai wok with glass noodles

Suki is the Thai answer to the Asian hot pot, but in its dry version, suki hang, you skip the broth and instead quickly toss the ingredients in a wok. Glass noodles, eggs, and crispy vegetables meet the characteristic suki sauce, a pink, tangy, and slightly sweet sauce with fermented tofu and garlic, which is both mixed into the dish and served on the side as a dip. It's a real all-in-one dish where you control both the spiciness and richness, and where the translucent noodles soak up all the delicious flavors.

• Cuisine: Thai
• Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Soak the glass noodles in lukewarm water according to package directions until soft and clear. Drain and let them drip well.
2. Whisk together a sauce from suki sauce, finely chopped chili, lime juice, and a little sugar if it needs balancing. Set half aside as a dip.
3. Heat oil in a wok and sauté finely chopped garlic with the shrimp until cooked through and completely opaque.
4. Add the vegetables and fry them briefly over high heat so they retain their bite and color.
5. Push the food aside, crack the eggs into the wok and scramble them into loose flakes until cooked through, before mixing them in.
6. Add the drained glass noodles along with half of the sauce, and mix quickly so everything is flavored without the noodles sticking together.
7. Taste and adjust with more sauce, lime, or chili as needed.
8. Serve immediately with the remaining suki sauce on the side as a dip.

Tips

• The dish should be juicy, but not soupy. Add the sauce a little at a time so the glass noodles don't stick together in a lump.
• Glass noodles absorb liquid quickly, so wait to add them until just before serving.
• Use plenty of colorful vegetables; this will make the dish both attractive and filling, even without much meat.
• The classic suki sauce gets its creamy character from fermented red tofu (sufu). A ready-made Thai suki sauce makes it easy to achieve the perfect tangy, sweet flavor.