Earlier this week I introduced you to Thai-style sukiyaki, the delicious Thai version of Japanese shabu shabu in which the normally mild-flavored broth is replaced by a fiery chili, lime, and garlic sauce. As if it wasn’t enough to take a dish from another cuisine and make it their own, the Thais actually went a step further. They removed the hot pot and associated broth and created a noodle dish affectionately known as “suki dry”. It’s the best of Thai-style sukiyaki — in noodle form.
Suki dry is composed of the same ingredients as Thai-style sukiyaki. You have bean thread noodles, which are now the base of the dish instead of being a supplement to the broth. You have thinly-sliced beef, pork, or whatever other protein you wish. You have an egg or two. And you have tons of vegetables. In Thailand, water spinach, green onions, and napa cabbage are common, but any vegetables that can withstand boiling/stirfrying work well. I particularly like using kabocha squash because of the natural sweetness it adds to the dish.
The bean thread noodles are stirfried with the sukiyaki sauce so they develop a lovely heat with more subtle sour, salty, and sweet flavors. This spice is tempered by the abundance of milder-flavored meat and vegetables to create a really delicious one-dish meal.
Of all the Thai noodle dishes I’ve made so far, this has to be one of my favorites. It competes with the likes of pad Thai and pad see ew in my mind because it’s got all of the complex flavors you expect in Thai food, but is really easy to make. It’s also relatively healthy with all those vegetables so after eating a plateful you feel light, yet completely satisfied.
And apparently I’m not the only one who thinks the world of this dish – it was featured on CNNGo as one of the “best Thai dishes you’ve never heard of”. So give it a shot and see for yourself! I’m betting you’ll come away with a new contender for your favorite Thai noodle dish.