Sizzling Emerald Squid with Fire Chili Noodles

Instructions

1. 1

   Prepare the green chili paste: In a mortar and pestle, pound the green chilies, Thai bird's eye chilies, garlic, galangal, lemongrass, cilantro roots, white peppercorns, and salt until a coarse paste forms. Set aside.

   ~15 min
2. 2

   Clean the squid, remove the quill and innards. Score the squid tubes in a diamond pattern and cut into bite-sized pieces. Pat dry thoroughly with paper towels.

   ~10 min
3. 3

   Cook the rice noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.

   ~5 min
4. 4

   In a large bowl, combine the squid pieces with half of the prepared green chili paste. Toss to coat evenly and let marinate for at least 15 minutes.

   ~15 min
5. 5

   In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and lime juice to make the sauce. Set aside.

   ~2 min
6. 6

   Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking. Add the marinated squid in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 1-2 minutes until just cooked and slightly charred. Remove from wok with a slotted spoon and set aside.

   ~3 min
7. 7

   Add the remaining 2 tablespoons of vegetable oil to the wok. Add the remaining green chili paste and stir-fry for 1 minute until fragrant.

   ~1 min
8. 8

   Add the cooked rice noodles to the wok and toss to coat with the chili paste. Pour in the prepared sauce and stir-fry for another 2-3 minutes until the noodles are well-coated and heated through.

   ~3 min
9. 9

   Return the cooked squid to the wok. Add the Thai basil leaves and julienned Kaffir lime leaves. Toss gently to combine and cook for 1 more minute until the basil wilts.

   ~1 min
10. 10

    Serve immediately, garnished with fresh cilantro. For extra spicy kick, you can wrap a small portion in aluminum foil with a few extra chilies and briefly grill it.