Suki Haeng with Spicy Peanut Sauce

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons peanut butter 2 tablespoons peanut butter
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/4 cup water 1/4 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 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

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 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.
3. 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.
4. 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.
5. 5.
   In the same pan, add cabbage, carrot, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 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.
7. 7.
   Return the cooked shrimp to the pan and stir-fry for an additional 1-2 minutes to heat through.
8. 8.
   Season with salt to taste.
9. 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.