Calamari Phad Thai

Recipe No.027

Squid Inc Int. 027-Calamari-Pad-Thai


4-5 Calamari steaks (partly thawed and sliced thinly as in Step 4)
6 tbsp Oyster sauce
2 tbsp Soy sauce
4 tbsp Tamarind Paste
2 tbsp castor sugar
2 tbsp peanut oil
1-2 small fresh chillies, sliced thinly (remove the seeds if you don’t want to dish so hot)
Bunch of coriander (stalks washed and diced; leaves diced for garnish)
4-6 garlic cloves finely chopped
4 sprigs of diced spring onions
2 eggs, lightly beaten
350 grams Rice Stick Noodles (which have been soaked in boiling water for 10-15 mins and drained)
4 tsp dried shrimp
4 tbsp chopped roasted peanuts
2 tsp chopped pine nuts
Lime halves
1 1/2 cups bean sprouts


1. Combine sauces with Tamarind and sugar and set aside
2. Heat oil in a wok over high heat. Stir-fry springs of sliced spring onions, garlic, and coriander stalks until fragrant.
3. Add shredded calamari and cook until white
4. Add eggs, noodles, tofu and shrimp. Toss for 3 minutes or until egg is cooked and all other ingredients are hot
5. Toss in combined sauces, followed by nuts, chilli, sprouts and coriander leaves
6. Serve with Lime cheeks

Chef’s Tips:
You could add sliced chicken, thigh meat and prawn tails


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