The Thai Suki Noodles is a dish that is similar to that of the Japanese shabu-shabu, which features mildly flavoured broth with other ingredients immersed in the soup. The Thai version, however, uses garlic sauce, lime and most importantly, flaming hot chilli. Furthermore, the Thai version does not use a hot pot and boiling broth to make the dish.
The Thai Suki Noodles is a dry form of shabu-shabu, which uses thread noodles as the central part of the dish. The dry dish uses the same ingredients as the Thai sukiyaki (Thai version of shabu-shabu). The meat choices of this dish can be changed depending on your preference. Abundant vegetables are also added to add flavour and sweetness to the dish.
The dish is best served hot with some additional sukiyaki sauce at the side. It is quick to prepare (around 20 minutes), and those that are inexperienced in cooking can try to make the Thai Suki noodles. Those that are vegetarians or vegans can substitute the meat with a wide variety of vegetables that suits your heart’s desire.
What is Thai Suki Noodles?
Thai Suki Noodles is a Thai version of the Japanese shabu-shabu. The dish is mainly constituted of thread noodles, meat (beef or pork), sukiyaki sauce, sesame oil, mushrooms and other vegetables. The sukiyaki sauce is an essential aspect to the dish as it enhances the flavour of the meal, and it features all of the Thai flavours – spicy, sour, sweet and salty.
Prepare the dish by first immersing the thread noodles in water and then proceed to chop all of the vegetables while waiting. Place the sesame oil in a wok over medium heat and then continue to cook the meat of choice. Break an egg in the wok and then proceed to scramble it.
Pour some water and then proceed to add the thread noodles, until it is soft. Proceed to add some sukiyaki sauce and mix the ingredients evenly. Add some vegetables of your choice into the wok to be cooked together. Finally, mix the ingredients around again before serving it fresh and hot. The noodles will be served with some additional sukiyaki sauce at the side to dip the vegetables and/or meat.
History of Thai Suki Noodles
The presence of the Chinese ethnic group in Thailand served as a stepping stone for the evolution of the Thai Suki from the Chinese hot pot. The dish was made in an aluminium pot which was heated above a charcoal fire, and the raw ingredients served in a large plate. The dish has since evolved into a dry form and is no longer served with boiling broth in a hot pot.
Currently, the Thai Suki is a widespread phenomenon that has spread across the country. Many Suki shops have popped up like mushrooms selling the dish. Each restaurant has its own version of the sukiyaki sauce, which attracts a lot of customers to their shops to try their speciality sauce! Most of the dipping sauce caters to Thai taste and flavours so it will incorporate some chilli, chilli sauce, lime and coriander leaves.
Tips and Tricks on Making the Best Thai Suki Noodles
- The dish is versatile, so feel free to change the meat and vegetables to whatever that suits your personal preferences!
Where to find Thai Suki Noodles in Malaysia
Craving for some Thai cuisine? Check out the STREAT Thai (Petaling Jaya), Lobbee Thai Connection (Putrajaya) or even Home Thai Sawatdee (Kuala Lumpur) for some tasty Thai food!
Find more Thai cuisine on foodpanda!
