Pad Bai Horapha Pla Muk Nor Mai (Squid and Bamboo Shoots stir fried with Sweet Basil)

Well, this is the last recipe from my North Yorkshire kitchen. Moving back to Lancashire in a few days so there may be a short break in service!!

Not the prettiest of photos today, sorry about that! I was hungry!! I’ve done a stir fry with Thai sweet basil before and this is more or less the same, the main ingredient is now squid and I’ve added fresh bamboo shoots. Like pad grapao gai, it works really well served with a crispy fried egg!

This is perfect Thai sea side food and the cooking part only takes a few minutes so perfect for a really quick supper :)


For two people use:

• 1 big squid tube, cleaned, trimmed, scored in a grid pattern and cut into small squares


• 1 fresh bamboo shoot/ a small tin of bamboo shoots 


• 4 cloves garlic


• 3 red Thai chillies (more or less if you like)


• a big handful of Thai sweet basil (use tarragon as a substitute, not Mediterranean basil!)


• a big splash of light soy sauce


• a big splash of oyster sauce


• a pinch of sugar


• vegetable oil for frying

If you have managed to track down fresh bamboo shoot from an Asian grocery, start here first, if not- skip on a bit. Peel off the tough outer leaves until you reach the yellowy core, trim off both ends and then use a knife to cut the whole thing in half and into strips. Now this is the important bit- raw bamboo shoot is toxic- boil the bamboo shoots for at least 30 minutes then drain and rinse them well under cold water.


Pound up the garlic and chillies in a pestle and mortar, you’ll be needing it in a moment. Heat a splash of vegetable oil in a wok, and when hot, throw in the garlic and chilli paste, just for a few seconds before adding in the squid. Stir fry it for a minute, no more, before adding in the bamboo shoots, sugar and the sauces, stir frying for another minute before turning off the heat and stirring in the sweet basil. Phew, done!