Quick Squid with Red Chile Sauce and Herbs

• 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 1/2 lime)
• 2 green onions, minced
• Pinch of salt
• Heaping 1/4 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 (see Notes)
• 1 tablespoon high-heat vegetable oil

1. In a large bowl, combine the squid with the fish sauce, lime juice, green onions, salt, and pepper.
2. Set aside while you heat a wok or large saute pan over high heat.
3. Decoratively assemble the lettuce, cilantro, Thai basil, carrots, and a bowl of chile sauce on a large platter.
4. Add the vegetable oil to the wok over high heat and, when it is hot, add the squid.
5. Cook, stirring constantly, for 2 to 3 minutes only, just until the squid ring edges curl up a bit and turn white.
6. Transfer the squid to a bowl, leaving the liquid in the wok.
7. 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.
8. Pour the glaze back over the squid and serve it on the platter with the accompaniments.

tentacles, fish sauce, freshly squeezed lime juice, green onions, salt, freshly ground pepper, butter, fresh cilantro, fresh thai, carrot, chile sauce, vegetable oil

Taken from www.cookstr.com/recipes/quick-squid-with-red-chile-sauce-and-herbs (may not work)