Dry Thai Suki Stir-Fry with Spicy Sesame Chili Dip

Why You’ll Love This Recipe

• All the Thai suki flavors, none of the soup—springy noodles and crisp veg tossed in a punchy garlic–sesame–chili sauce.
• Flexible proteins: chicken, pork, shrimp, or tofu all work beautifully.
• Fast weeknight stir-fry: 30 minutes, one hot pan, minimal cleanup.
• Built-in dipping sauce for DIY zing at the table.

Grocery List

• Produce: Garlic, Thai bird’s eye chilies (or serrano), limes, napa cabbage, morning glory/water spinach (or spinach), scallions, cilantro, bean sprouts (optional)
• Dairy: Eggs (1 large)
• Pantry: Glass noodles, light soy sauce, fish sauce (optional), rice vinegar, sugar or palm sugar, ketchup and/or Sriracha, toasted sesame seeds, sesame oil, neutral oil, white pepper, cornstarch

Full Ingredients

Garlicky Suki Sauce (makes 1 cup; for stir-fry + dipping)

• 6 cloves garlic (30 g), roughly chopped
• 6–8 Thai bird’s eye chilies, stems removed (seed for less heat; sub 1–2 serrano)
• 3 tbsp ketchup
• 3 tbsp Sriracha
• 3 tbsp rice vinegar
• 3 tbsp fresh lime juice
• 3 tbsp light soy sauce
• 1 tbsp fish sauce (optional but traditional depth)
• 2 tbsp sugar (or 1½ tbsp palm sugar), to taste
• 2 tbsp toasted sesame seeds
• 2 tsp sesame oil
• 2 tbsp water (to loosen)

Stir-Fry Base

• 150 g dry glass noodles (mung bean vermicelli)
• 3 cups (200 g) napa cabbage, 1-inch slices
• 2 cups (100 g) morning glory/water spinach, 2-inch pieces (or baby spinach)
• 1 cup bean sprouts (optional)
• 3 scallions, 1-inch pieces (plus extra sliced for garnish)
• 1 large egg, lightly beaten
• 2 tbsp neutral oil (canola, rice bran, or peanut)
• 1/4 tsp white pepper, plus more to taste
• Lime wedges, cilantro leaves, and extra toasted sesame seeds for serving

Protein (choose one)

• 12 oz thinly sliced chicken breast or pork loin
• OR 12 oz peeled shrimp (medium-large), patted dry
• OR 14 oz firm tofu, drained and cut into 1-inch batons

Simple Marinade

• 2 tbsp garlicky suki sauce (from above)
• 1 tsp cornstarch
• 1/4 tsp white pepper

Extra Spicy Sesame–Chili Dip (for the table)

• 1/2 cup garlicky suki sauce (reserved)
• 1 tsp toasted sesame seeds
• 1–2 finely chopped Thai chilies (to taste)
• 1 tsp lime juice (brighten, if needed)

Step-by-Step Instructions

Step 1: Soak the noodles

Place 150 g dry glass noodles in a large bowl and cover with warm tap water (about 120°F/49°C). Soak for 10 minutes until pliable and translucent, then drain thoroughly and snip once or twice with scissors to make 6–8-inch lengths. Excess water will dilute the sauce, so drain well.

Step 2: Make the garlicky suki sauce

In a blender or small food processor, combine garlic, chilies, ketchup, Sriracha, rice vinegar, lime juice, light soy sauce, fish sauce (if using), sugar, toasted sesame seeds, sesame oil, and water. Blend until mostly smooth but with sesame texture. Taste: it should be spicy, tangy, garlicky, and lightly sweet. Adjust salt (soy), tang (lime/vinegar), or heat (chilies) as desired. You should have about 1 cup.

Step 3: Prep and marinate the protein

In a bowl, toss your choice of protein with 2 tbsp suki sauce, 1 tsp cornstarch, and 1/4 tsp white pepper. Marinate for 10 minutes while you prep vegetables. If using tofu, gently pat dry before marinating so it sears well.

Step 4: Prepare the wok and set up your station

Place a wok or large 12-inch skillet over high heat for 2–3 minutes until just smoking; the surface should read about 450–500°F if using an infrared thermometer. Have all components within reach: drained noodles, vegetables, beaten egg, 1/3 cup suki sauce for the stir-fry, and the marinated protein.

Step 5: Sear the protein

Add 2 tbsp neutral oil to the hot wok. Immediately add the marinated protein in a single layer. Cook, undisturbed, 60–90 seconds to sear, then stir-fry 1–2 minutes more until 80% cooked. Push to one side of the wok, leaving space for vegetables. If using tofu, brown all sides 3–4 minutes total before pushing aside.

Step 6: Stir-fry vegetables, noodles, egg, and sauce

Add napa cabbage, morning glory, scallions, and bean sprouts (if using) to the open side. Stir-fry 60–90 seconds until wilted but crisp. Add the drained noodles and pour in 1/3 cup suki sauce. Toss everything together vigorously for 1–2 minutes until the noodles turn glossy red-orange and the sauce clings. Make a little well, pour in the beaten egg, let it set for 10–15 seconds, then toss through to create silky ribbons. Season with a pinch more white pepper if you like.

Step 7: Plate and serve with extra dip

Transfer to a warm platter or individual bowls. Stir together the Extra Spicy Sesame–Chili Dip (1/2 cup reserved sauce + 1 tsp sesame seeds + extra chilies + a squeeze of lime). Serve on the side for DIY heat, plus lime wedges, cilantro leaves, sliced scallions, and a sprinkle of toasted sesame seeds. Eat immediately while sizzling-hot.

Pro Tips

• High heat is key: a lightly smoking wok (about 450–500°F) mimics restaurant firepower and prevents soggy noodles.
• Do not over-soak glass noodles; 10 minutes in warm water is enough. Over-soaked noodles break and go mushy.
• Keep batches small. If doubling, cook in two rounds to avoid steaming.
• Egg goes in last to create glossy, custardy strands instead of dry curds.
• For tofu, press 10–15 minutes, then sear well before adding vegetables for better texture.

Variations

• All-seafood suki haeng: use 8 oz shrimp + 8 oz squid or scallops; cook seafood just until opaque.
• Vegetarian/vegan: use tofu, omit fish sauce, and swap egg with 2 tbsp aquafaba or skip it. Increase sesame seeds for richness.
• Extra greens: add choy sum or spinach; keep the total veg volume similar so the sauce ratio stays balanced.

Storage & Make-Ahead

Sauce can be made up to 7 days ahead; refrigerate in a sealed jar. Vegetables can be sliced 24 hours ahead. Marinate protein up to 12 hours (4 hours for shrimp). Leftover suki haeng keeps 2–3 days refrigerated. Reheat in a hot skillet with 1–2 tbsp water to re-loosen the noodles; 2–3 minutes on medium-high. Freezing is not recommended (glass noodles become brittle).

Nutrition (per serving)

Approximate, with chicken breast, without dipping sauce: 380 kcal; 29 g protein; 12 g fat; 45 g carbohydrates; 3 g fiber; 1,150 mg sodium. Add about 35–45 kcal per tablespoon of dipping sauce used.