Fried Squid with Hot Sauce (Pla Mung Pad Prig)

Pla Mung Pad Prig is a Thai wok-fried squid dish that brings real heat from fresh red chilies balanced by the salty funk of fish sauce and the sweetness of oyster sauce.

The key move here is par-cooking the squid first. A quick three-minute simmer before it ever hits the wok means the squid is mostly cooked when it goes in, so it only needs about a minute of stir-frying. That’s how you get tender squid instead of rubbery rings. Overcook squid by even two minutes and the texture goes from supple to chewy.

Onion, garlic, chilies, and fresh ginger get sauteed until golden before the squid joins the party. Rice wine, a pinch of brown sugar, and white pepper round out the sauce. Fresh coriander scattered on top right before serving adds a bright, herbal lift.

Kitchen Tips

• Score the squid bodies in a crosshatch pattern before cooking. This helps them curl attractively and grip more sauce.
• Get the wok screaming hot before adding the aromatics. A cool wok steams instead of sears, and you want that smoky wok hei flavor.
• Adjust the chilies to your heat tolerance. Two large red chilies will be spicy but manageable. For Thai-level heat, keep the seeds in.
• Serve immediately. Squid toughens as it sits, so this dish waits for no one.

Variations

• Add Thai basil leaves in the last 30 seconds of cooking for a peppery, anise-like note.
• Toss in sliced bell peppers or snap peas for color and crunch.
• Serve over jasmine rice or alongside rice noodles to soak up the sauce.