There's another excellent Thai recipe for squid, less
volcanically hot but excellent now that basil & tomatos
are both good. You have to do this really, really fast --
take it off _before_ you think it's done --- it'll finish
cooking on the way to the table.

  1/2 lb squid, cleaned, cut in rings & tentacles
  big handful of basil leaves
  1 small white onion, cut into curly chunks about 1 inch square
  2 scallions, cut into threads
  1 or 2 fresh tomatos, cut in eighths
  3 fresh chiles, your choice, seeds removed, cut into strips
  1 clove garlic, minced
  1 tablespoon naam pla (fish sauce)
  1 tablespoon naam prik pao (thai chile sauce)
  2 tablespoon cooking oil.
  1 teaspoon sugar (optional)
 
Heat a wok very hot. add oil, garlic, pause for garlic
to brown, then add onion, scallion, pause again,
then tomato, squid, fish sauce, naam prik pao,
chiles slices & basil. Stir. Add about 2 tablespoons
of water, and a pinch of sugar if you like that. Stir
again and cook until everything's hot but do not overcook. 
Remove & serve instantly.