Thai Chili Squid Recipe
This Thai chili squid recipe is easy to make. Serve with glass or rice noodles to make a one-pot meal complete with vegetables.
- Serves: 4 persons
- 2to 3 squid tubes (frozen or fresh the kind you would use for calamari)
- For the Stir-Fry Sauce:
- 1tablespoon ground bean sauce (heaping; or ground soybeans)
- 2teaspoons brown sugar
- 1tablespoon fish sauce
- 1tablespoon soy sauce (or wheat-free tamari)
- 1-2 teaspoons chili sauce (or 1 to 2 fresh red or green chilies, minced, or 1 to 2 teaspoons dried chili flakes)
- For the Vegetables:
- 1carrot (sliced)
- ½to 1 cup green beans (cut into 2-inch lengths)
- ½cup basil (leaves, fresh)
- 3cloves garlic
- 1galangal (thumb-size piece or ginger, sliced into matchstick-like pieces)
- 1to 2 tablespoons oil (for stir-frying)
- Optional: 1 handful of fresh coriander leaves
- Optional: 1 Handful of shiitake mushrooms (chopped)
- Optional: 1 small eggplant (chopped)
- For the Noodles:
- ½package glass noodles (or 1/2 package rice noodles)
- ½cup chicken (or vegetable stock)
- 2tablespoons oyster sauce (or for gluten-free diets: 2 tablespoons wheat-free soy sauce)
- 1teaspoon sesame oil
Step 1Place noodles in a bowl or pot, and cover them with warm water. Allow them to soften while you prepare the squid.
Step 2If squid is frozen, quickly thaw by dunking squid in a bowl of warm water.
Step 3Place squid on a cutting board. Slide your knife along one side of the squid to open each tube. Lay the pieces of squid flat.
Step 4Optional: score the squid with diagonal slices. Score first one way, then the other to create diamond-shaped cuts. Tip: When scoring, try to cut through half the thickness (If your scores are too superficial, they won't be apparent when cooked.) These cuts will "open up" while cooking and give the squid extra visual interest and texture.
Step 5Slice the [scored or unscored] squid into smaller, bite-sized pieces (e.g., triangular and rectangular pieces). Put aside.
Step 6In a pot or bowl, mix stock with oyster sauce (or wheat-free soy sauce ) plus sesame oil. Heat to near-boiling. Remove from the burner and add the drained noodles. Stir well. Cover and set aside. (Noodles will absorb this sauce and still be warm when you're ready to serve them).
Step 7Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the garlic, ginger, carrots, beans, mushrooms, and eggplant (or other vegetables of your choice). Stir-fry 2 to 3 minutes, or until vegetables are soft. Stir-frying tip: Add a little water to the wok/pan when it becomes too dry instead of more oil.
Step 8Now add the squid plus the stir-fry sauce. Stir-fry for about 2 minutes, or until squid curls up and the meat is tender. Do not over-cook, or squid will become rubbery (3 minutes maximum).
Step 9Do a taste test for salt, adding 1 to 2 more tablespoons fish sauce if not salty enough. If too sour for your taste, add a little more brown sugar. If not spicy enough, add a little more chili.
Step 10To serve, slide noodles onto a serving platter. Top with the stir-fried squid and vegetables. Add sprinklings of fresh basil and coriander, and enjoy.