Pad Thai Pla Muek (Squid Pad Thai)
Tender scored squid and rice noodles wok tossed in tamarind sauce with a drizzle of chilli oil.
Made with Pad Thai sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the noodles in hot water for 8 to 10 minutes until bendy but firm, then drain.
9 min - 2
Pat the squid very dry. Heat 1 tbsp oil in a wok over the highest heat and stir fry the squid for 1 to 2 minutes, until it curls and turns opaque, then lift out.
1 min 30 s - 3
Add the remaining oil and garlic and fry for 20 seconds. Push aside and scramble the eggs for 30 seconds.
- 4
Add the noodles and your ready made pad thai sauce (see the base recipe). Toss for 2 to 3 minutes until glossy and tender.
2 min 30 s - 5
Return the squid with the spring onion and beansprouts and toss for 30 seconds only, so the squid stays tender.
- 6
Serve with lime wedges and drizzle over the chilli oil from your base recipe.
Tips
- Squid turns rubbery if cooked longer than 2 minutes. Cook it quickly over high heat, or for much longer in a stew, not in between.
- Scoring the squid lets the sauce get in and makes it curl attractively.
- Buy ready cleaned squid tubes to save time.
Storing and freezing
Eat straight away. Squid is best not reheated, but keeps 1 day in the fridge if cooled within 1 hour and reheated until steaming hot.
Questions
Can I use frozen squid?
Yes. Thaw it in the fridge overnight, drain and pat dry. Excess water stops it browning and makes the sauce thin.
Can I swap squid for prawns?
Yes, use 300 g raw peeled prawns and cook for 2 minutes until pink. The result is still a seafood pad thai.
Is it gluten free?
Yes, when the fish sauce, tamarind in the base and the noodles are gluten free. Squid itself contains no gluten, but check any ready prepared packs.
More made with pad thai sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.