An old favorite—one of those “oldies but goodies” from my early San Francisco days. This was probably the first Thai dish I ever learned, thanks to a dear friend who shared it with me. It’s simple, flavorful, and always hits the spot.
Ingredients
- ½ lb squid, cleaned and sliced
- 1 large handful Thai basil
- 1 small white onion, quartered
- 2 scallions, sliced into thin threads
- 1–2 fresh tomatoes, cut into eighths
- 3 fresh chilies, sliced
- 1 clove garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon Thai chili paste (nam prik pao)
- 2 tablespoons oil
- 2 tablespoons water
- Sugar, to taste (optional)
Instructions
Heat a wok over high heat until very hot.
Add the oil and garlic, and sauté briefly until the garlic begins to brown.
Add the onion and scallions, stir, and cook for about 30 seconds.
Add the tomatoes, squid, fish sauce, chili paste (nam prik pao), chilies, and Thai basil. Stir to combine.
Add about 2 tablespoons of water and a small pinch of sugar if desired. Stir well.
Cook for 1–2 minutes, just until the squid is cooked through and everything is hot.
Remove from heat and serve immediately.