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.