This Thai salted egg squid stir fry is rich, flavorful, and ready in 20 minutes—perfect with tender squid, creamy salted egg yolks, and bold Nam Prik Pao paste!
Make your own salted eggs with my easy recipe here, and try my homemade Nam Prik Pao, then use it in Thai mussel stir fry, Tom Yum noodle soup, or Instant pot Tom Yum soup!
Thai Salted Egg Squid Stir Fry: A Delicious Thai Favorite
Earlier this year, while visiting family in Thailand and working on my Feed the Village project, my niece and her husband introduced me to this dish at their favorite Thai and Chinese seafood restaurant near Bangkok. From the first bite, I was hooked! After enjoying it several times before returning to the US, I knew I had to recreate it.
With their input and some recipe testing, I developed this authentic, easy, and perfect version for your kitchen. Grab your salted eggs using my recipe here or from a local Asian supermarket, or make them at home using my recipe, and let’s get cooking!
Jump to:
- Thai Salted Egg Squid Stir Fry: A Delicious Thai Favorite
- What Is Thai Salted Egg Squid Stir Fry?
- Why You’ll Love This Stir-Fried Squid
- Ingredients for Thai Salted Egg Squid Stir Fry
- How to Make Thai Salted Egg Squid Stir Fry
- Kitchen Tips
- Variations & Substitutes
- Storing
- Frequently Asked Questions
- Other Recipes from Simply Suwanee
- Stir-Fried Squid with Salted Egg
- Recent Thai Recipes
What Is Thai Salted Egg Squid Stir Fry?
This classic Thai recipe features tender carved squid stir-fried with Thai Nam Prik Pao paste, then tossed with rich salted egg yolks, flavorful egg whites, sweet onions, red peppers, and green onions. Stir-frying creates a tender texture, while the spicy, savory sauce brings everything together. The combination of ingredients creates a perfect balance of savory, spicy, and umami flavors.
Why You’ll Love This Stir-Fried Squid
- Quick and Delicious: Ready in under 20 minutes and bursting with flavor.
- Restaurant-Style at Home: Recreate the taste of a Thai seafood restaurant without leaving your kitchen.
- Versatile Dish: Perfect for a main course, a side dish, or as an appetizer at your next dinner party.
Ingredients for Thai Salted Egg Squid Stir Fry
- Squid: Fresh or frozen carved or squid rings are perfect for this dish. You can also use whole squid and slice them into bite-sized pieces. Rinse well and pat dry with paper towels.
- Cooked Salted Egg. The star ingredient for the creamy, savory flavor. Find them at your local Asian supermarkets or make them at home using my recipe. Hard-boiled them first before using them in the stir fry.
- Garlic Cloves: Essential for bold flavor in the stir fry.
- Sweet Onion: Adds sweetness and crunch; white or sweet onions work well.
- Red Peppers: For heat and color, use Thai chilies, Serrano, or jalapeños. For a milder flavor, substitute with sweet bell peppers.
- Thai chili pase: Use my Nam Prik Pao recipe or buy it from the Asian market or on Amazon. It Brings a spicy kick to the dish.
- Oyster Sauce: Adds a deep umami flavor to the salted egg squid recipe. Read more about different Thai sauces here.
- Thin Soy Sauce: Use any brand, but check the salt content before adding more.
- Sugar: Use white, brown, palm sugar, monk fruit, or even agave to balance the flavors.
- Spring Onion: A garnish for freshness and a pop of color.
- Oil: Ideal for stir-frying or deep-frying. Avoid sesame or olive oil.
- Water or Light Stock: Use unsalted stock to thin the sauce without adding extra saltiness.
How to Make Thai Salted Egg Squid Stir Fry
1. Sauté Aromatics: Heat oil in a pan over medium-high heat. Sauté garlic and chili paste for 15–20 seconds until fragrant.
2. Cook the Veggies: Add onions and red peppers, tossing them in the pan. Cook for about 2-3 minutes or until tender.
3. Add Squid and Eggs: Toss in the squid, spring onions, and sliced salted duck eggs. Mash the egg whites into the sauce with a spatula, leaving the salted egg yolks in larger chunks for texture.
4. Add the Sauce: Add sugar, soy sauce, oyster sauce, and water. Stir to create a saucy runny consistency. Adjust the flavors as needed with more sugar or oyster sauce.
5. Finish Cooking: Let everything cook for about 2 minutes, make sure the squid is tender but not overcooked.
6. Serve: Turn off the heat, plate the dish, and serve immediately with jasmine rice. Pour some salted egg sauce over the jasmine rice for extra flavor! Garnish with chopped spring onions for a fresh touch. Enjoy the creamy, spicy, and savory flavors of this stir-fried squid dish that’s perfect for any occasion!
Kitchen Tips
- Use High Heat: Stir-fry the squid quickly over high heat to keep it tender and avoid it getting rubbery. It’s still edible if overcooked, but not as enjoyable.
- Prep the Salted Eggs: Cut the salted egg whites into small pieces (quartered or smaller) and leave the egg yolks in larger chunks for that creamy texture.
- Break Them Up While Cooking: The egg whites are tender from the brining process and will naturally break apart as you cook. You can also pre-chop the whites into smaller bits before adding them to the pan for easier mixing. I like mine in big chunks!
- Use Fresh or Thawed Squid: Fresh squid works best, but if you’re using frozen squid, make sure it’s fully thawed and patted dry with kitchen towels to avoid adding extra water to the pan.
- Taste your stir fry before serving and adjust with a little sugar, oyster sauce, or soy sauce to perfect the flavors. Since salted egg can make the dish quite salty, add a splash of water or a pinch of sugar to balance it out.
- Serve Immediately: This dish is best enjoyed hot and fresh. Pair it with steamed rice to soak up all the creamy, savory sauce.
Variations & Substitutes
- Protein Swap: Replace squid with shrimp, scallops, crab meat, chicken, or tofu for variety.
- Spice Level: Adjust chili paste to your preferred heat level.
Storing
- Leftovers: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium heat.
Frequently Asked Questions
Yes, squid is a staple in Thai food, featured in dishes like stir-fries, curries, and soups.
Dry the squid thoroughly with kitchen towels and cook it quickly over high heat.
Calamari refers to tender squid, often used in dishes like salted egg yolk calamari, and is known for its delicate texture.
Other Recipes from Simply Suwanee
- Thai Spicy Tamarind Sauce
- Thai Boat Noodles
- Thai crab fried rice
- Stir-Fried Morning Glory
- Authentic Thai Red Curry
Love this recipe? Please leave a 5-star rating and share your experience in the comments. Thank you for supporting Simply Suwanee!
Print
Stir-Fried Squid with Salted Egg
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This Thai salted egg squid stir fry is a quick, flavorful dish featuring tender squid stir-fried with creamy salted egg yolks and bold Thai Nam Prik Pao paste. Perfect for fans of spicy foods, it’s rich, and savory and pairs beautifully with steamed rice. Ready in just 20 minutes!
Ingredients
- 2 tablespoons oil. Use avocado, vegetable, canola, or rice bran oil. Avoid sesame or olive oil.
- 1 ½ tablespoon garlic cloves, minced
- 2 tablespoon Thai chili paste: Use my Nam Prik Pao recipe or buy it from the Asian market or on Amazon.
- ½ cup sweet onion, sliced long and thin.
- ¼ cup Thai red chilis or ½ cup sweet bell peppers, sliced long and thin: For heat and color, use Thai chilies, Serrano, or jalapeños. For a milder flavor, substitute with sweet bell peppers.
- 12 ounces carved squid: Fresh or frozen squid rings are perfect for this dish. You can also use whole squid and slice them into bite-sized pieces. Rinse well and pat dry with paper towels.
- 1 salted duck or 2 salted chicken eggs. Hard-boiled them first before using them in the stir fry. Find them at your local Asian supermarkets or make them home using my recipe. Sliced the eggs into ⅛ pieces. I kept mine larger because I like the bold flavors. Feel free to make them as small as you'd like.
- 2 stalks spring onions, sliced long-1 ½ in pieces. Green onion, or chives work well.
- 1 tablespoon oyster sauce.
- 1 teaspon thin soy sauce. Or any regular soy sauce.
- 2 tablespoons sugar. Use white, brown, palm sugar, monk fruit, or agave.
- ⅓ cup water or light stock: Use unsalted stock.
Instructions
- Sauté Aromatics: Heat oil in a pan over medium-high heat. Sauté garlic and chili paste for 15–20 seconds until fragrant.
- Cook the Veggies: Add onions and red peppers, tossing them in the pan. Cook for about 2-3 minutes or until tender.
- Add Squid and Eggs: Add in the squid, spring onions, and sliced salted duck eggs. Mash the egg whites into the sauce with a spatula, leaving the salted egg yolks in larger chunks for texture.
- Add the Sauce: Add sugar, soy sauce, oyster sauce, and water. Stir to create a saucy runny consistency. Adjust the flavors as needed with more sugar or oyster sauce.
- Finish Cooking: Let everything cook for about 2 minutes, make sure the squid is tender but not overcooked.
- Serve: Turn off the heat, plate the dish, and serve immediately with jasmine rice. Pour some salted egg sauce over the jasmine rice for extra flavor! Garnish with chopped spring onions for a fresh touch. Enjoy the creamy, spicy, and savory flavors of this stir-fried squid dish that’s perfect for any occasion!
Notes
- Use High Heat: Stir-fry the squid quickly over high heat to keep it tender and avoid it getting rubbery. It’s still edible if overcooked, but not as enjoyable.
- Prep the Salted Eggs: Cut the salted egg whites into small pieces (quartered or smaller) and leave the egg yolks in larger chunks for that creamy texture.
- Break Them Up While Cooking: The egg whites are tender from the brining process and will naturally break apart as you cook. You can also pre-chop the whites into smaller bits before adding them to the pan for easier mixing. I like mine in big chunks!
- Use Fresh or Thawed Squid: Fresh squid works best, but if you’re using frozen squid, make sure it’s fully thawed and patted dry with kitchen towels to avoid adding extra water to the pan.
- Balance the Sauce: Taste your stir fry before serving and adjust with a little sugar, oyster sauce, or soy sauce to perfect the flavors. Since salted egg can make the dish quite salty, add a splash of water or a pinch of sugar to balance it out.
- Serve Immediately: This dish is best enjoyed hot and fresh. Pair it with steamed rice to soak up all the creamy, savory sauce.
- Prep Time: 10
- Cook Time: 10
- Category: seafood
- Method: stir frying
- Cuisine: Thai
Recent Thai Recipes
Try more
Leave a Reply