Pan Fried squid on a bed of rice noodles that soak up the tamarind, fish sauce and soy dressing accompanied by all the usual pad thai ingredients; pak choi, coriander, lime, spring onion, plus an optional egg if you so desire. Finished off with an unusual suspect; toasted coconut to excite your taste buds.
Saucy Squid Pad Thai
Saucy Squid Pad Thai
with a tangy Thai sauce & toasted coconut
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Coconut Flakes
- Flat Rice Noodles
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lime
- Limes
- Pad Thai Dressing
- Pak Choi
- Shredded Cabbage
- Spring Onion
- Spring Onions
- Squid Heads & Tubes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Paper Towel
PREPARE RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
TOAST COCONUT FLAKES & PAK CHOI PREP
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Separate the rinsed pak choi stems and the leaves. Thinly slice the stems and slice the leaves in half lengthways.
FRY THAT PAD THAI
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a non-stick pan over a high heat with a drizzle of oil. When smoking hot, sauté the squid for 3-4 minutes until cooked through stirring occasionally. Remove from the pan on completion. Return the pan on a medium heat with a drizzle of oil if necessary. Add the sliced pak choi stems and fry for 1-2 minutes until lightly browned. Add the spring onion whites and grated garlic and continue to fry for 1-2 minutes until fragrant. Add the shredded cabbage and fry for 1-2 minutes. Stir through the pad thai dressing, cooked noodles, pak choi leaves, and the squid and simmer for 2-3 minutes until the noodles are warmed through and the leaves are wilted.
OPTION(AL EGG) & PAD THAI SEASONING
Push the noodle mix to one side in the pan leaving a space to crack 1 egg. Scramble the egg with your spatula or wooden spoon and saute until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander, lime juice from 2 wedges, a pinch of lime zest and some seasoning to taste.
PLATE
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lime wedge. Tuck in!
Flat Rice Noodles - 50g
Coconut Flakes - 15g
Pak Choi - 100g
Squid Heads & Tubes - 150g
Spring Onion - 1
Garlic Clove - 1
Shredded Cabbage - 100g
Pad Thai Dressing - 52,5ml
Fresh Coriander - 4g
Lime - 1
PREPARE RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
TOAST COCONUT FLAKES & PAK CHOI PREP
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Separate the rinsed pak choi stems and the leaves. Thinly slice the stems and slice the leaves in half lengthways.
FRY THAT PAD THAI
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a non-stick pan over a high heat with a drizzle of oil. When smoking hot, sauté the squid for 3-4 minutes until cooked through stirring occasionally. Remove from the pan on completion. Return the pan on a medium heat with a drizzle of oil if necessary. Add the sliced pak choi stems and fry for 1-2 minutes until lightly browned. Add the spring onion whites and grated garlic and continue to fry for 1-2 minutes until fragrant. Add the shredded cabbage and fry for 1-2 minutes. Stir through the pad thai dressing, cooked noodles, pak choi leaves, and the squid and simmer for 2-3 minutes until the noodles are warmed through and the leaves are wilted.
OPTION(AL EGG) & PAD THAI SEASONING
Push the noodle mix to one side in the pan leaving a space to crack 1 egg. Scramble the egg with your spatula or wooden spoon and saute until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander, lime juice from 3 wedges, a pinch of lime zest and some seasoning to taste.
PLATE
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lime wedge. Tuck in!
Flat Rice Noodles - 100g
Coconut Flakes - 30g
Pak Choi - 200g
Squid Heads & Tubes - 300g
Spring Onions - 2
Garlic Cloves - 2
Shredded Cabbage - 200g
Pad Thai Dressing - 105ml
Fresh Coriander - 8g
Lime - 1
PREPARE RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
TOAST COCONUT FLAKES & PAK CHOI PREP
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Separate the rinsed pak choi stems and the leaves. Thinly slice the stems and slice the leaves in half lengthways.
FRY THAT PAD THAI
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a large non-stick pan over a high heat with a drizzle of oil. When smoking hot, sauté the squid for 3-4 minutes until cooked through stirring occasionally. You may need to do this step in batches, adding oil between batches if necessary. Remove from the pan on completion. Return the pan on a medium heat with a drizzle of oil if necessary. Add the sliced pak choi stems and fry for 2-3 minutes until lightly browned. Add the spring onion whites and grated garlic and continue to fry for 1-2 minutes until fragrant. Add the shredded cabbage and fry for 1-2 minutes. Stir through the pad thai dressing, cooked noodles, pak choi leaves, and the squid and simmer for 3-4 minutes until the noodles are warmed through and the leaves are wilted.
OPTION(AL EGG) & PAD THAI SEASONING
Push the noodle mix to one side in the pan leaving a space to crack 2 eggs. Scramble the eggs with your spatula or wooden spoon and saute until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander, lime juice from 4 wedges, a pinch of lime zest and some seasoning to taste.
PLATE
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lime wedge. Tuck in!
Flat Rice Noodles - 150g
Coconut Flakes - 45g
Pak Choi - 300g
Squid Heads & Tubes - 450g
Spring Onions - 3
Garlic Cloves - 3
Shredded Cabbage - 300g
Pad Thai Dressing - 157,5ml
Fresh Coriander - 12g
Limes - 2
PREPARE RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
TOAST COCONUT FLAKES & PAK CHOI PREP
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool. Separate the rinsed pak choi stems and the leaves. Thinly slice the stems and slice the leaves in half lengthways.
FRY THAT PAD THAI
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Place a large non-stick pan over a high heat with a drizzle of oil. When smoking hot, sauté the squid for 3-4 minutes until cooked through stirring occasionally. You may need to do this step in batches, adding oil between batches if necessary. Remove from the pan on completion. Return the pan on a medium heat with a drizzle of oil if necessary. Add the sliced pak choi stems and fry for 2-3 minutes until lightly browned. Add the spring onion whites and grated garlic and continue to fry for 1-2 minutes until fragrant. Add the shredded cabbage and fry for 1-2 minutes. Stir through the pad thai dressing, cooked noodles, pak choi leaves, and the squid and simmer for 3-4 minutes until the noodles are warmed through and the leaves are wilted.
OPTION(AL EGG) & PAD THAI SEASONING
Push the noodle mix to one side in the pan leaving a space to crack 2 eggs. Scramble the eggs with your spatula or wooden spoon and saute until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander, lime juice from 4 wedges, a pinch of lime zest and some seasoning to taste.
PLATE
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lime wedge. Tuck in!
Flat Rice Noodles - 200g
Coconut Flakes - 60g
Pak Choi - 400g
Squid Heads & Tubes - 600g
Spring Onions - 4
Garlic Cloves - 4
Shredded Cabbage - 400g
Pad Thai Dressing - 210ml
Fresh Coriander - 15g
Limes - 2
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