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Squid Pad Ki Mao Buy ingredients for this recipe! Kee Mao is a popular dish served throughout Thailand and it should be served with a high level of chile heat. Use plenty of fresh Thai chile peppers. Ingredients1 whole head of garlic cloves, chopped MethodCoarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce. Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice. Thai Street Vendor VideoAll of our videos can be found in our Thai Street Vendor Videos section. 
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Email This RecipeSend this recipe to yourself or a friend. CommentsJim Durand
September 22nd, 2008
5:18 PM We altered the recipe just a little bit. We used calamari steaks and cut them into strips and also added about 15 medium sized shrimp. Wow WHAT A GREAT DINNER! We had some friends over and they loved the meal also. There were 5 very distinct flavors in the dish: Seafood, Garlic/pepper, Sugar, Lime, Basil. I was amazed at how separate the flavors were – yet made a great blend. Thai food is really opening up my taste buds and I really appreciate the food.
phutsa hungsakun
September 23rd, 2009
12:51 AM i love all thai food especially spicies menu...
James Elkins
October 7th, 2009
7:55 PM Make sure garlic browns; turn stove up as high as possible for squid. Also good with sliced tomatoes, fried separately in lemongrass.
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