📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
Discover the history of this region →
Discover the history of this region →
Pla muek pad prik thai dum is a staple of Thai seafood restaurants and night-market stalls, where squid hits a roaring wok for barely a minute. Freshly cracked black pepper, not chili alone, supplies the heat, backed by garlic and a salty-savoury sauce. The key is speed: squid is either tender in under two minutes or tough after four.
What You’ll Need
Servings: 3 servings
Calories: 250kcal
Ingredients
- 500 g fresh squid cleaned, scored, cut into rings and pieces
- 2 tbsp black peppercorns coarsely cracked
- 5 garlic cloves pounded
- 3 spring onions cut into 4 cm lengths
- 2 long red chilies sliced
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (keto)
- 1 tbsp coconut aminos
- 1 tsp erythritol
- 3 tbsp coconut oil
- 1 handful celery leaves or coriander to finish
Instructions
- Pat the squid completely dry so it fries instead of steaming.
- Mix fish sauce, oyster sauce, coconut aminos, and erythritol in a small bowl.
- Heat the wok to maximum heat and add the coconut oil.
- Fry the garlic and cracked pepper for 20 seconds until fragrant.
- Add the squid and toss constantly for 1 minute.
- Pour in the sauce, add chilies and spring onions, and toss 1–2 minutes more until just cooked. Do not overcook or the squid turns rubbery.
- Fold in the celery leaves and serve straight away.
Nutrition
Serving: 1serving | Calories: 250kcal | Protein: 28g | Fat: 12g | Fiber: 1g
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Health Benefits
- Squid is high in protein and rich in vitamin B12, copper, and selenium.
- Black pepper contains piperine, which has been studied for enhancing nutrient absorption.
- Garlic provides allicin, a sulfur compound studied for cardiovascular support.
Pairs Well With
- Pad Thua Fak Yao Stir Fried Long Beans
- Yam Hed Mixed Mushroom Salad