The squid becomes noodles in this dish and provides a very good base for this take on a classic pad Thai. You can make this salad vegetarian with mooli strips instead of squid, then ditch the fish sauce and add extra tamarind in the dressing.
(Serves 4)For the dressing1 tbsp tamarind paste
2 tbsp fish sauce
2 tsp palm sugar
1 clove of garlic, crushed
1 red chilli, chopped
2 tbsp fish sauce
2 tsp palm sugar
1 clove of garlic, crushed
1 red chilli, chopped
For the salad600g squid tubes
3 tbsp sunflower oil
Pinch of cayenne pepper
2 eggs
1 tbsp rice vinegar
Pinch of sugar
2 carrots, cut into fine batons
½ cucumber, cut into batons
100g beansprouts
Bunch of spring onions, chopped
Bunch of fresh chives, cut into 3cm lengths
3 tbsp chopped fresh coriander
70g roasted peanuts, chopped
2 limes, quartered, to serve
1. Mix the dressing ingredients together until the sugar has dissolved.3 tbsp sunflower oil
Pinch of cayenne pepper
2 eggs
1 tbsp rice vinegar
Pinch of sugar
2 carrots, cut into fine batons
½ cucumber, cut into batons
100g beansprouts
Bunch of spring onions, chopped
Bunch of fresh chives, cut into 3cm lengths
3 tbsp chopped fresh coriander
70g roasted peanuts, chopped
2 limes, quartered, to serve
2. Open up the squid tubes and cut them into fine strips or “noodles”. Heat the oil in a large pan or wok and stir-fry the squid in batches, stirring quickly so that it isjust cooked. Season with cayenne pepper.
3. Add the squid to the dressing and leave to cool.
4. Beat the eggs with the vinegar and a pinch of sugar. Pour the mixture into a pan, swirl around and cook until it’s just set. Remove and slice into strips.
5. In a large bowl, mix all the remaining vegetables and herbs. Fold in the squid and dressing, top with the peanuts and serve with lime quarters.
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