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Thai Spicy Basil Squid (Pad Kra Pao Squid)

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Thai Spicy Basil Squid (Pad Kra Pao Squid) delivers a thunderclap of flavor, marrying ocean sweetness with the fiery soul of Thai street food. High heat transforms squid into velvety curls coated in a glossy, spicy glaze with wilted holy basil.

Ingredients

Scale
  • 500 g fresh squid
  • cleaned
  • bodies cut into thick scored rings
  • tentacles kept whole 6–8 red bird’s eye chilies
  • finely pounded or chopped 5 cloves garlic
  • crushed and minced 1 large handful fresh holy basil leaves (Bai Kra Pao) 2 tbsp oyster sauce 1 tbsp light soy sauce (or seasoning sauce) 1 tsp brown sugar (or palm sugar) 1 tsp MSG / seasoning powder (optional) 2 tbsp cooking oil Optional: 1 small bunch fresh green peppercorns

Instructions

  1. Sauté the aromatics: Heat cooking oil in a wok or skillet over high heat. Add the minced garlic and pounded red chilies
  2. stir-frying for about 30 seconds until fragrant and golden. Sear the squid: Add the sliced squid rings and tentacles into the pan. Stir-fry rapidly over high heat for 1 to 2 minutes until the squid turns opaque and begins to curl. Season: Add the sugar and seasoning powder
  3. then drizzle in the oyster sauce and light soy sauce. Toss vigorously for 1 minute to coat every piece in the glossy
  4. spicy glaze. Wilt the basil: Toss in the fresh holy basil leaves and optional green peppercorns. Turn off the heat and stir quickly for 10–15 seconds until the leaves are just wilted from residual heat. Serve: Dish out immediately while piping hot
  5. ideally served alongside warm jasmine rice and a crispy fried egg.

Notes

  • Score squid deeply so rings curl and catch more sauce.
  • Pound chilies and garlic in a mortar to release aromatic oils.
  • Mix sauces and pick basil before turning on the flame.
  • Keep heat cranked high for smoke and sizzle; avoid crowding the pan.
  • Do not overcook squid or it will turn rubbery.
  • Turn off heat before adding basil to prevent bitterness and blackening.

Nutrition

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