Pla Muek Pad Kai (Stir-Fried Squid with Egg and Spring Onion)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g cleaned squid rings
- 3 eggs
- 3 garlic cloves
- 3 spring onions, sliced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 226 kcal
- Protein
- 22 g
- Carbohydrate
- 4.9 g
- of which sugars
- 0.6 g
- Fat
- 12.3 g
- of which saturates
- 2.3 g
- Fibre
- 0.4 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat the vegetable oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 3
Add the squid and stir-fry for 2 minutes until just opaque; do not overcook or it will toughen.
- 4
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 5
Season with the fish sauce and soy sauce.
- 6
Scatter with spring onions and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.