Squid

Shrimp, as desired • Squid, as desired • water (1 liter) • large piece galangal • preserved salted radish • light soy sauce, or to taste • seasoning sauce, or to taste • fish sauce, or to taste • water (1 liter) • Minced garlic, as desired • Chinese celery • Ground white pepper, as desired

fresh oysters (about 100 grams) • squid, sliced • duck egg • bean sprouts • Chopped green onions and cilantro, to taste • Salt, fish sauce, and black pepper, to taste • chili sauce • palm oil • all-purpose flour

squid tentacles • crushed chili and garlic • Holy basil • dark soy sauce • oyster sauce • fish sauce • seasoning sauce • seasoning powder • sugar • oil • Water

squid (scored and cut into pieces) (100 grams) • firm yellow tofu (cut into cubes) (50 grams) • finely chopped preserved radish • dried Pad Thai rice noodles (soaked until soft) (150 grams) • fresh bean sprouts (50 grams) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • = Pad Thai Sauce Ingredients = • palm sugar •

cooked squid (about 100 grams) • cooked, peeled shrimp (about 80 grams) • glass noodles, soaked in hot water until soft (about 100 grams) • celery, cut into 2-inch pieces • onion, thinly sliced (about 30 grams) • tomato, cut into thick strips • fresh chili peppers • garlic • fish sauce • sugar • lime juice • seasoning powder (such as chicken bouillon)

dried squid, sliced into rings (about 50 grams) • garlic • Thai bird’s eye chilies, sliced • holy basil leaves (about 20 grams) • granulated sugar • fish sauce • light soy sauce • oyster sauce • holy basil leaves (about 20 grams)

squid • chili peppers • garlic • holy basil

eggs • Seafood of your choice, such as mussels, squid, clams, or shrimp • sugar • light soy sauce • Fresh basil

Mussels (you can also add shrimp or squid as you like) • crispy frying flour (about 30 grams) • large egg • cold water (about 80 ml), plus another 1/3 cup (about 80 ml) • Vegetable oil • Chopped green onions • Salt • Black pepper • White pepper • Sriracha sauce • chicken dipping sauce (or sweet chili sauce)

squid • young coconut • young coconut meat (about 100 grams) • green curry paste • shrimp paste • coconut milk (250 ml) • palm sugar • seasoning powder • Thai eggplants • winter melon (about 200 grams) • kaffir lime leaves (torn, stems removed) • red chili peppers (sliced diagonally) •

giant squid • long beans (or green beans) • lime • tomato • fresh chili peppers • garlic • fermented fish sauce (pla ra) • fish sauce • palm sugar • MSG (optional)

instant ramen noodles (Mama brand or similar) • egg • Shrimp, as desired • Squid, as desired • Baby corn • Thai chili peppers • Fresh holy basil • Fingerroot (or ginger, if unavailable) • Fresh green peppercorns • Garlic • Oyster sauce • Sugar •

medium squid, cleaned and cut into bite-sized pieces • shrimp, cleaned and deveined • Thai red chilies • garlic • large fresh red chilies, sliced diagonally • seasoning sauce (such as soy sauce) (about 7 ml) • oyster sauce (about 30 ml) • sugar (about 4 grams) • oil (about 30 ml) • holy basil

whole squid, cleaned • Thai bird’s eye chilies • garlic • fresh chilies • oil • oyster sauce • soy sauce or seasoning sauce • sugar • fresh Thai basil leaves • seasoning powder

Fresh squid, some with roe if available • Red chili peppers • Garlic • Whole black peppercorns • Fresh basil leaves (preferably Thai basil) • light soy sauce (about 2.5 ml) • fish sauce (about 2.5 ml) • granulated sugar (about 2.5 ml) • oyster sauce (about 22 ml)

ground pork (200 grams) • cooked squid tentacles (300 grams) • fresh basil leaves, washed and picked • red Thai bird’s eye chilies • green Thai bird’s eye chilies • small cloves Thai garlic • spatula, oil for stir-frying • oyster sauce • light soy sauce • green cap seasoning sauce • dark soy sauce

squid (or more, depending on your budget) • ground pork • salted eggs • chili paste • oyster sauce • palm sugar or granulated sugar • green onions • large onion • chili peppers • fish sauce

eggs • squid tentacles • basil leaves (adjust to taste) • Chili peppers and garlic, to taste • Light soy sauce, dark soy sauce, seasoning powder

squid (about 9 ounces) • evaporated milk (about 5 ounces) • eggs • chili paste • curry powder (8 grams) • soy sauce • oyster sauce • sugar • garlic • green onions • celery • onion

shrimp (peeled and deveined) • squid (skin removed) • garlic • fresh chili peppers • baby corn (halved and sliced diagonally) • carrots (about 50 grams, cut into sticks) • Thai basil • holy basil • oyster sauce • seasoning powder • ground bird's eye chili • lime juice •

Shrimp heads and shells (wash the shrimp thoroughly before peeling) • shrimp (peeled and deveined) • squid (sliced into bite-sized rings) • straw mushrooms (halved) (about 200 grams) • Galangal, lemongrass, kaffir lime • fresh chilies (coarsely pounded) • Culantro (or cilantro) • tomatoes (halved) • Palm sugar • Fish sauce • Tamarind paste • Chili paste (Nam Prik Pao) •

Shrimp, boiled, as desired • Squid, boiled, as desired • glass noodles, boiled • cherry tomatoes, halved • green onion, cut into 2-inch pieces • onion, thinly sliced • cilantro, cut into 2-inch pieces • Thai chilies, sliced • garlic, minced • Cashews, as desired • Dried shrimp, as desired • limes •

Wide rice noodles or substitute with Vietnamese rice paper • shrimp (150 g) • squid (150 g) • fish balls (100 g) • fish fillet (100 g) • ground pork (80 g) • broccoli • carrot • green beans or snap beans (80 g) • black pepper • garlic • Thai bird’s eye chilies to taste (used 12 in the video) •

shrimp (peeled and deveined) • squid (cut into small pieces) • chicken (thinly sliced) • firm tofu (about 50 grams, diced) • pickled radish (finely chopped) • thin rice noodles (about 100 grams, soaked until soft) • bean sprouts (about 50 grams, raw) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) •

wide rice noodles (about 150 grams) • Chinese broccoli (gai lan) • large shrimp • squid • lump crab meat • large egg • dark soy sauce • Soy sauce, salt, sugar, and pepper to taste • vegetable oil or pork fat

coconut sugar (about 36 grams) • light soy sauce (about 22 ml) • oyster sauce (about 15 ml) • soy sauce (about 7 ml) • tamarind paste (about 60 ml) • salt • eggs • garlic • About 1 cup mixed squid, shrimp, and shellfish (frozen is fine; about 150 grams) • noodles (mung bean vermicelli) • vegetable oil (about 45 ml) • Green onions, cut into 2-inch pieces •

dried Thai chilies • Sichuan peppercorns • black pepper • fresh Thai chilies • garlic (Chinese garlic, for stir-frying) • Beef meatballs, as desired • Fresh squid, as desired • king oyster mushrooms • large handful Chinese broccoli (or cabbage) • large handful fresh Thai basil • light soy sauce • fish sauce •

Large white shrimp • Sliced squid • Sliced sea bass fillet • holy basil leaves (about 20 grams) • Thai chilies • garlic • oyster sauce (15 ml) • fish sauce (30 ml) • seasoning sauce (7 ml) • sugar (6 grams)

squid (skin removed, scored in a crosshatch pattern, cut into bite-sized pieces) • large shrimp (peeled and deveined) • fresh glass noodles (80 grams) • fresh Thai chilies (finely sliced) • medium onion • tomato (sliced) • cilantro (cut into 2-inch pieces) • pickled garlic bulb (cut into small pieces) • = Dressing = • fish sauce (15 ml) • lime juice (15 ml) • granulated sugar (4 grams) •

wide rice noodles • large fresh shrimp • cleaned and sliced squid • minced garlic • vegetable oil • large eggs • lettuce leaves • long hot peppers, sliced lengthwise • soy sauce • seasoning sauce • fish sauce • sugar •