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.