Ingredients
- 3 garlic cloves, minced
- 2 red chillies, long and finely chopped
- 1 tablespoon palm sugar, grated
- 1 tablespoon coriander, finely chopped stem and root
- 600 grams squid tube, cleaned and scored and cut into 6cm pieces
- 1 tablespoon peanut oil
- 1 red onion, thinly sliced into wedges
- 1 tablespoon tamari
- 1/4 cup water (60ml)
- 1 cup Thai basil
- 1 cup coriander leaves
- 1/4 cup cashews, roasted and chopped (40 grams)
- Brown rice noodles, cooked to serve
How to Make
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Step 1: Place garlic, chilli, sugar and coriander stem and root in a large bowl and mix to combine and then add the squid, toss to coat and set aside to marinate for 10 minutes.
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Step 2: Heat a wok over high heat for 2 minutes or until smoking and then add the oil and heat for 30 seconds and then add the onion and cook, stirring, for 30 seconds.
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Step 3: Add the squid mixture and cook, tossing occasionally for 2 minutes.
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Step 4: Add the tamari and water and cook for 1 minute or until the squid is cooked and the sauce is slightly reduced.
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Step 5: Remove from the heat and top with the basil, coriander leaves and cashews and serve with the noodles.
We hope you enjoy this recipe!
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