![Suki Haeng with Spicy Peanut Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/suki-haeng-with-spicy-peanut-sauce--5d01465a-3e27-469e-b76f-2859e23877ee.png)
Recipe
Suki Haeng with Spicy Peanut Sauce
Fiery Thai Noodle Stir-Fry with Creamy Peanut Sauce
4.4 out of 5
Indulge in the vibrant flavors of Thai cuisine with this Suki Haeng recipe. This dish is a delightful combination of stir-fried noodles, fresh vegetables, succulent shrimp, and a spicy peanut sauce.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Pescatarian, Low-fat, Low-calorie
Allergens
Shellfish (shrimp), Peanuts, Soy
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, High-protein
Ingredients
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200g (7 oz) rice noodles 200g (7 oz) rice noodles
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250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
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1 cup cabbage, shredded 1 cup cabbage, shredded
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1 carrot, julienned 1 carrot, julienned
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1 cup bean sprouts 1 cup bean sprouts
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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3 cloves garlic, minced 3 cloves garlic, minced
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2 red chilies, sliced 2 red chilies, sliced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons oyster sauce 2 tablespoons oyster sauce
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2 tablespoons lime juice 2 tablespoons lime juice
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2 tablespoons peanut butter 2 tablespoons peanut butter
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1 tablespoon brown sugar 1 tablespoon brown sugar
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1/4 cup water 1/4 cup water
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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Crushed peanuts, for garnish Crushed peanuts, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 40g, 6g
- Protein: 15g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Cook the rice noodles according to package instructions. Drain and set aside.
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2.In a small bowl, whisk together soy sauce, oyster sauce, lime juice, peanut butter, brown sugar, and water to make the spicy peanut sauce. Set aside.
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3.Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced red chilies. Stir-fry for 1-2 minutes until fragrant.
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4.Add shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
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5.In the same pan, add cabbage, carrot, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
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6.Add the cooked rice noodles and the prepared spicy peanut sauce to the pan. Toss everything together until the noodles are well coated in the sauce.
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7.Return the cooked shrimp to the pan and stir-fry for an additional 1-2 minutes to heat through.
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8.Season with salt to taste.
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9.Serve the Suki Haeng hot, garnished with fresh cilantro and crushed peanuts.
Treat your ingredients with care...
- Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as different brands may have different cooking times.
- Shrimp — Ensure that the shrimp is peeled and deveined before cooking to remove any unwanted shells or veins.
Tips & Tricks
- For a vegetarian version, substitute the shrimp with tofu or your favorite vegetables.
- Adjust the spiciness of the dish by adding more or fewer red chilies according to your preference.
- Garnish the dish with a squeeze of fresh lime juice for an extra burst of citrus flavor.
- Customize the vegetables in the stir-fry based on your personal preferences or seasonal availability.
- To make it more filling, add some scrambled eggs or sliced chicken breast to the stir-fry.
Serving advice
Serve the Suki Haeng hot as a main course. It pairs well with a side of steamed jasmine rice or can be enjoyed on its own.
Presentation advice
Arrange the stir-fried noodles and vegetables on a large serving platter, garnishing with fresh cilantro and crushed peanuts for an attractive presentation. Serve the spicy peanut sauce on the side for guests to drizzle over their portions.
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