- 1 pound cleaned squid, tubes cut into rings and tentacles cut in half lengthwise
- 1 tablespoon fish sauce
- 1 tablespoon freshly squeezed lime juice (about ½ lime)
- 2 green onions, minced
- Pinch of salt
- Heaping ¼ teaspoon freshly ground pepper
- 1 head butter lettuce, washed and dried, whole leaves picked off the stem
- 2 cups fresh cilantro leaves
- 1 cup fresh Thai or regular basil leaves
- 1 carrot, grated or cut into fine julienne, or 1 cup bean sprouts
- 1 cup Thai sweet chile sauce, such as Mae Ploy brand
- 1 tablespoon high-heat vegetable oil
- In a large bowl, combine the squid with the fish sauce, lime juice, green onions, salt, and pepper. Set aside while you heat a wok or large sauté pan over high heat. Decoratively assemble the lettuce, cilantro, Thai basil, carrots, and a bowl of chile sauce on a large platter.
- Add the vegetable oil to the wok over high heat and, when it is hot, add the squid. Cook, stirring constantly, for 2 to 3 minutes only, just until the squid ring edges curl up a bit and turn white. Transfer the squid to a bowl, leaving the liquid in the wok. Reduce the liquid down to a thick glaze (making sure to add any juices that accumulate at the bottom of the bowl the squid is resting in), about 5 minutes. Pour the glaze back over the squid and serve it on the platter with the accompaniments.