eCook Meal
Saucy Squid Pad Thai
with a tangy Thai sauce & toasted coconut
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.76
for 4 servings · R52.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Shredded Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Coconut Flakes needs 60 gCoconut Flakes 250 g 250 g at R59.99 · 24% of packR14.40
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Squid Heads & Tubes
- Pad Thai Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cabbage, Coconut Flakes, Flat Rice Noodles, Fresh Coriander, Garlic, Lime, Pad Thai Dressing, Pak Choi, Spring Onion, 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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Saucy Squid Pad Thai?
Cabbage, Coconut Flakes, Flat Rice Noodles, Fresh Coriander, Garlic, Lime, Pad Thai Dressing, Pak Choi, Spring Onion, 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