Step 1

Heat two teaspoons of oil in a wide skillet over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until golden brown and softened.

Step 2

Add the garlic and chili peppers to the skillet and cook for 1 minute until fragrant. Do not burn the garlic! Immediately transfer to a bowl.

Step 3

Heat another teaspoon or two of oil in the skillet and add the mushrooms. Cook for 4-5 minutes until beginning to crisp up and turn golden brown. Transfer to the bowl with the aromatics and season everything with a sprinkle of salt.

Step 4

Pat the squid dry thoroughly. Season with salt and pepper. Heat another teaspoon or two of oil in the skillet. Once hot, add half the squid and arrange into an even layer in the skillet. Cook without moving for 3 minutes. Using a wooden spoon, toss the squid in the skillet and cook an additional minute or until the squid is barely cooked through.

Step 5

Transfer the squid to the bowl with the aromatics and mushrooms. Cook the remaining squid the same way you cooked the first batch and transfer it to the bowl.

Step 6

While the squid cooks, combine the fish sauce, soy sauce, brown sugar, and sesame oil in a bowl. Turn the heat on the skillet to medium. Pour in the sauce and water and bring to a boil. Stir to scrape up any browned bits stuck to the bottom of the skillet.

Step 7

Add the squid and aromatics and mushrooms to the sauce and toss to combine. Turn the heat to medium-low. Tear the Thai basil leaves in half and add to the skillet. Cook for 1-2 minutes, stirring regularly, until the leaves are wilted. Taste and season with salt and pepper, if necessary. Turn off the heat.

Step 8

Serve the spicy squid over cooked rice and garnish with minced scallion. Enjoy!