Light, fresh and perfect for the summer, try this recipe made with pad Thai noodles
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 5 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 410 |
| Fat | 8.5g |
| Saturates | 1.1g |
| Protein | 26.4g |
| Carbs | 53.5g |
| Sugars | 2.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cook the noodles according to package instructions.
2
Finely grate the garlic. Finely slice the red chilli.
3
Place the garlic, chilli, fish sauce and sugar in a large bowl and mix to combine. Add the tentacles, toss to coat and set aside to marinate for 10 minutes.
4
Heat a wok over a high heat for 2 minutes or until smoking. Add the oil and heat for 30 seconds.
5
Add the marinated squid and cook, tossing occasionally, for 2-3 minutes. Remove from the heat. 6 Roughly chop the cashews. Pick the coriander leaves.
6
Toss the noodles with the squid and then serve topped with the coriander and cashews.
