Ingredients with Measurements:
- 1 lb. of thin rice noodles
- 1 lb. of thinly sliced beef
- 1 lb. of shrimp, peeled and deveined
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced mushrooms
- 1 cup of sliced onions
- 1 cup of sliced bell peppers
- 1 cup of sliced celery
- 1 cup of bean sprouts
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1/4 cup of vegetable oil
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of water
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 tbsp. of chili paste
- 2 eggs
Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
3. In a wok or large skillet, heat the vegetable oil over high heat.
4. Add the garlic, ginger, and chili paste. Stir-fry for 30 seconds.
5. Add the beef and shrimp. Stir-fry until cooked through.
6. Add the carrots, cabbage, mushrooms, onions, bell peppers, and celery. Stir-fry for 2-3 minutes.
7. Push the vegetables to the side of the wok or skillet. Crack the eggs into the empty space and scramble until cooked.
8. Drain the rice noodles and add them to the wok or skillet. Stir-fry for 1-2 minutes.
9. Add the sauce mixture to the wok or skillet. Stir-fry for another 1-2 minutes.
10. Add the bean sprouts, scallions, and cilantro. Stir-fry for 1-2 minutes.
11. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Chicken or pork can be substituted for beef.
- Tofu can be substituted for shrimp.
- Any vegetables can be added or substituted.
Variations:
- Add peanuts or cashews for crunch.
- Use different types of noodles, such as udon or egg noodles.
- Add more or less chili paste depending on spice preference.
Tips and tricks:
- Make sure to soak the rice noodles for the full 30 minutes to ensure they are fully cooked.
- Use tongs to stir-fry the ingredients quickly and evenly.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish with extra cilantro and scallions.
Pairings:
Serve with a Thai iced tea or a cold beer.
Suggested side dishes:
Serve with steamed rice or a side of stir-fried vegetables.
Troubleshooting advice:
- If the noodles are too dry, add more sauce or a splash of water.
- If the vegetables are overcooked, reduce the cooking time or add them in later.
Food safety advice:
Make sure to cook the beef and shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Suki is a Thai-Chinese dish that originated in the northern region of Thailand.
Flavor profiles:
Savory, sweet, and spicy.
Serving suggestions:
Serve as a main dish for dinner or as a party appetizer.
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Region: Thai