Peanut, Squid, Green Bean & Noodle Salad

Put the noodles into a large heatproof bowl, pour over enough boiling hot water to cover, and let stand for 5-8 minutes, or prepare according to the package directions, until just tender. Drain well and rinse under cold running water.

Cut the squid bodies in half lengthwise and use a sharp knife to make a series of slashes in a diagonal crisscross pattern on the underside of each piece.

Mix together the chiles, garlic, and chopped coriander in a glass or ceramic bowl. Add the squid pieces and toss in the mixture, then let stand for about 20 minutes.

Heat the oil in a nonstick wok or large skillet over medium heat. Add the peanuts and stir-fry for about 2-3 minutes, until golden brown. Remove with a slotted spoon and set aside. Add the squid to the pan and stir-fry for 2-3 minutes, or until beginning to curl and turn white. Set aside with the peanuts.

Add the green beans to the pan and stir-fry for 2 minutes. Stir in the Thai fish sauce, sugar, lemon juice, and measured water and cook for another minute. Remove the pan from the heat, add the drained noodles, and toss together. Add the peanuts, squid, and extra coriander leaves and toss again. Serve warm or cool with lime wedges, if desired.