We were originally going to have pasta with garlic and olive oil for dinner because there was nothing else to eat but my mom came to the rescue and made us Thai sukiyaki! I love this dish. It's a noodle soup dish made with vegetables and meat (in my case, tofu cubes) and mung bean noodles (also known as cellophane noodles or bean thread noodles). The secret is the "sukiyaki sauce" which is made from soybean curd, chili and garlic. When you mix the sauce into the soup, it turns a wonderful red color. It's spicy and savory and yummy yummy yummy. I was happy eating this and making happy noises all throughout dinner. Thanks Mom!
Big bowl of sukiyaki! Slurp slurp!
Thai Sukiyaki Recipe (from mom)
Water for broth
Thai "Healthy Boy" brand mushroom soy sauce
salt, pepper, minced garlic, pinch of sugar
veggies: sliced green onions, mushrooms, bok choy, chinese broccoli (gai lan) or regular broccoli, napa cabbage, celery...whatever you want!
mung bean noodles aka cellophane noodles, bean thread noodles. In Thai, "woon sen"
Thai "Pantainorasingh" brand sukiyaki sauce
Make soup broth for 2 servings:
Boil a few cups of water (a small pot), add mushroom soy sauce, salt, pepper, garlic, a pinch of sugar. Add vegetables and tofu and cook for a while until veggies are tender. Add more mushroom soy sauce to taste if needed.
Meanwhile soak mung bean noodles in cold water until they soften and expand in size. Mung bean noodles are usually sold in 4 small bunches in a package. 1 bunch is good for two people. If you want more noodles go ahead and use 2 bunches. Then boil water in separate pot and cook them for however long it says on package. It's usually not very long because they are so thin.
More about mung bean noodles/bean thread noodles here.
Put a serving of drained cooked noodles in each bowl and pour broth/veggies/tofu over. Add 2-3 TB of Thai sukiyaki sauce to the bowl and stir through. The more sauce, the spicier it will be.