Saucy Squid Pad Thai

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

with a tangy Thai sauce & toasted coconut

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s (optional)
  • Paper Towel
Photo of Saucy Squid Pad Thai
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Saucy Squid Pad Thai?

The preparation time for Saucy Squid Pad Thai with a tangy Thai sauce & toasted coconut is between 20 and 35 minutes.

What is the total time required to make Saucy Squid Pad Thai with a tangy Thai sauce & toasted coconut?

The total time required to make Saucy Squid Pad Thai with a tangy Thai sauce & toasted coconut is between 30 and 45 minutes.

How many servings does Saucy Squid Pad Thai provide?

4 servings

What are the main ingredients in Saucy Squid Pad Thai?

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

What is the nutritional information of Saucy Squid Pad Thai?

Calories: 584, Carbs: 79 grams, Fat: grams, Protein: 34.1 grams, Sugar: 23.5 grams, Salt: 1717 grams

How do I prepare Saucy Squid Pad Thai?

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. 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. 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! 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.

What should be prepared from my kitchen to make Saucy Squid Pad Thai?

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

How many calories does Saucy Squid Pad Thai have?

584 calories

How much fat content does Saucy Squid Pad Thai have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Seedless Limes 500 g

Seedless Limes 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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