Pad Thai with squid ‘noodles’

Pad Thai with squid ‘noodles’

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

I am actually a fairly average fisherman but I noticed a neighbour catching squid one day and he told me how to do it. It’s a lot easier than you might think. I usually go once a week, and the result is plenty of fresh squid for everyone at my house.

Pad Thai is normally made with flat rice noodles, but i like to cut my own ‘noodles’ from the squid. This brings down the carbohydrate content of the dish and adds the extra nutrition of seafood. Krachai, also known as lesser ginger, is a long, thin, finger-shaped rhizome that adds an earthy, authentic flavour to Thai dishes like this one. Look for it at Asian grocers – but if you can’t find it, it can be omitted.

Don’t let the long ingredients list intimidate you. The dish isn’t hard to make – there’s just a bit of chopping to get through, but then the cooking is quick. I like to make Pad Thai when I have friends over and I can delegate some of the chopping to them!



Quantity Ingredient
3 tablespoons tamarind puree
3 tablespoons fish sauce
3 tablespoons lemon juice
1 1/2 tablespoons grated palm sugar
1 teaspoon thai shrimp paste
120ml vegetable oil
700g squid tubes, opened out flat and finely sliced into ‘noodles’
2 eggs
5 spring onions, finely sliced
2 tablespoons finely chopped garlic chives
2 tablespoons finely chopped coriander, plus extra leaves to serve
1/2 teaspoon dried chilli flakes
200g pork fillet, finely sliced
300g raw prawns, shelled and de-veined
6 small krachai fingers, peeled and sliced
3 garlic cloves, crushed
180g bean sprouts, trimmed
3 tablespoons peanuts, roasted and chopped
sliced red chilli, to serve
lime wedges, to serve


  1. Mash the sauce ingredients together in a small bowl and set aside.
  2. Heat a tablespoon of the oil in a wok over high heat. Add a third of the squid and fry for 2–3 minutes, until milky white. Transfer to paper towel to drain and continue cooking the remaining squid in two more batches, using a tablespoon of oil each time.
  3. Lightly beat the eggs, spring onion, garlic chives, coriander and chilli flakes in a bowl and set aside.
  4. Heat the remaining oil in the wok over medium heat and stir-fry the pork for 2–4 minutes, until browned all over. Add the prawns, krachai and garlic and stir-fry for another 2 minutes, then add the sauce and cook for a further 2 minutes. Push all the ingredients to one side of the wok and pour in the egg mixture. Lightly scramble the egg as it begins to set, creating bite-sized pieces, then add the squid noodles, bean sprouts and peanuts and toss until well combined and heated through.
  5. Serve with coriander leaves, sliced chilli and lime wedges.
low fat
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again