← Nouns Cooking · Thai

Ingredients

• 2 tbsp red fermented bean curd
• 3 tbsp Sriracha
• 2 tbsp white vinegar
• 3 tbsp Sugar
• 3 cloves Garlic
• 2 coriander roots (or stalks)
• 3 Bird's eye chilli
• 1 tbsp Toasted sesame oil
• 2 tbsp Water
• ½ tsp Salt
• 1 tsp toasted sesame seeds
• 50 g Glass (sweet potato) noodles, soaked in warm water for 10 min, drained and cut
• 2 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 150 g chicken or beef, thinly sliced
• 6 Prawns (shrimp), peeled and deveined
• 80 g Squid, sliced (optional)
• 1 Eggs
• 120 g Napa (Chinese) cabbage, roughly chopped
• 60 g morning glory or spinach, cut into lengths
• ½ Carrot, thinly sliced
• 3 Spring onion, cut into lengths

Method

1. Blend the suki sauce ingredients, except the sesame seeds, until smooth. Stir in the seeds and set aside; you will use about half and can dip into the rest at the table.
2. Heat the oil in a wok over high heat. Fry the garlic for 15 seconds, then add the chicken and stir-fry for 2–3 min until almost cooked.
3. Add the prawns and squid and stir for 1 minute, until the prawns turn pink.
4. Push everything aside, crack in the egg and scramble lightly for 30 seconds, then add the cabbage, carrot, morning glory, noodles and 4–5 tbsp of the sauce.
5. Stir-fry for 2–3 min, until the noodles turn clear and glossy, the greens wilt and the chicken is cooked through. Add the spring onions, toss and serve with the extra sauce.

Tips

• Glass noodles soak up liquid fast; add a splash of water if the pan looks dry.
• Contains soy, sesame, egg and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai Hot Thai Kitchen