Preparation time 25 minutes, plus standing
Cooking time 15 minutes
175 g (6 oz) thin rice noodles
500 g (1 lb) prepared baby squid, cleaned
3 red chillies, deseeded and finely chopped
3 garlic cloves, finely chopped
2 tablespoons chopped coriander, plus extra leaves to garnish
3 tablespoons groundnut oil
175 g (6 oz) unsalted peanuts, roughly chopped
125 g (4 oz) green beans, trimmed and shredded
3 tablespoons Thai fish sauce
1 teaspoon caster sugar
3 tablespoons lemon juice
lime wedges, to serve (optional)
Put the noodles in a large heatproof bowl, pour over boiling water to cover and
leave to stand for 5–8 minutes, or according to the packet instructions, until
tender. Drain well and rinse in cold water.
Cut the squid bodies in half lengthways and use a sharp knife to make a series of
slashes in a diagonal criss-cross pattern on the underside of each piece.
Mix together the chillies, garlic and chopped coriander in a non-metallic bowl.
Add the squid pieces and toss in the mixture, then leave to stand for about 20
Heat the oil in a wok or large frying pan over a medium heat and toast the
peanuts for 2–3 minutes or until golden brown. Remove with a slotted spoon and
set aside. Add the squid to the wok or pan and stir-fry for 2–3 minutes or until
the squid have begun to curl and turn white. Set aside with the peanuts.
Add the beans to the wok or pan and stir-fry for 2 minutes. Stir in the fish sauce, sugar, lemon juice and 3 tablespoons water and cook for a further 1 minute.
Remove the pan from the heat, add the drained noodles and toss together. Add
the peanuts, squid and extra coriander leaves and toss again. Serve warm or cool
with lime wedges, if liked.