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Stir Fry Thai Sukiyaki



With all the recipes I have on hand, I am still at a loss at times on what to cookSick smile. I usually defrost something the night before and think about what to do with it in the following day. So I tend to cook in a hurry in the morning and the best and quickest way for me to get the breakfast ready is to make a stir fry.

Yesterday I bought a large tray of frozen shrimp from nearby supermarket because it looked really appetizing and dirt cheap. I defrost some and made stir fry Thai sukiyaki with shrimp this morning. 

Stir fry Thai sukiyaki(Suki Hang, สุกี้แห้ง) is spring noodles stir fry with assorted vegetables and some meat seasoned with flavorful and spicy Thai sukiyaki sauce. It is one of best Thai foods served at basic mom and pop street vendors or restaurants. It was one of my favorite foods when I was in Bangkok. 

However, to be honest, I just learned to make this couple months ago and it turned out that it wasn't as difficult to make as I thought.  Actually, it is faster to cook this dish at home than to go out and buy a takeaway. It only needs few ingredients, of which are available at local supermarkets. In no time, breakfast is ready and I can’t say that anyone will be dissatisfied.   



Ingredients
Yields: 1 serving Clock: 15 minutes

100 grams Chinese Cabbage, cut into bite size pieces 
1 stalk spring onion, cut into 2 inches  size pieces
1/4 stalk celery cut into bite size pieces
30 grams dried glass noodles 
8 medium size shrimp 
1 egg 
2 tablespoon vegetable oil for stir frying 

Thai sukiyaki sauce 
1 tablespoon ketchup 
2 tablespoon oyster sauce 
2 tablespoon chilies sauce 
 1/2 tablespoon sesame oil 
1/2 tablespoon roasted sesame seeds 
2 teaspoon sugar 
2 cloves Chinese garlic, slice thinly 
2 red chili peppers, slice thinly
Preparation
1. Soak glass noodles in some water until are soft. Drain well. Set aside. Prepare sukiyaki sauce by mixing all the ingredient in a small bowl. 
2. Heat up the wok with vegetable oil. Add in shrimp, stir fry until it turns pink. 
3. Add in Chinese cabbage. Stir fry for 20 seconds. 
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4. Add in the noodles and 3 tablespoons sukiyaki sauce.
5. Stir to combine. Crack in an egg. Wait until the egg white becomes opaque. Stir gently and cover with noodles. 
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6. Do few quick stirs. Serve hot with a bowl of sukiyaki sauce. 

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