Meals and Courses

  • 175 g (6 oz) thin rice noodles
  • 500 g (1 lb) prepared baby squid
  • 3 red chillies, deseeded and finely chopped
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped coriander, plus extra leaves to serve
  • 3 tablespoons groundnut oil
  • 175 g (6 oz) peanuts
  • 125 g (4 oz) green beans, shredded
  • 3 tablespoons Thai fish sauce (nam pla)
  • 1 teaspoon caster sugar
  • 3 tablespoons lemon juice
  • thick lime wedges, to serve (optional)

Soak the noodles in boiling water for 5—8 minutes or until they are soft. Drain well and rinse in cold water.

Cut the squid bodies in half lengthways and make a series of slashes in a diagonal criss-cross pattern on the underside of each piece of squid.

Mix the chillies with the garlic and coriander. Toss with the squid pieces, then leave to stand for 20 minutes.

Heat the oil in a wok and toast the peanuts for 2—3 minutes until golden brown. Remove from the oil and reserve. Add the squid to the oil and quickly stir-fry for 2—3 minutes or until they have begun to curl and turn white. Set aside with the peanuts.

Stir-fry the beans for 2 minutes. Mix the fish sauce, sugar, lemon juice and 3 tablespoons water and cook for a further 1 minute. Remove the pan from the heat, add the drained noodles and toss together. Add the peanuts, squid and coriander leaves and toss again. Serve warm or cool with thick lime wedges (if used).

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