http://members.tripod.com/kelley_barrett/seafood.htm

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            squid -- cleaned, cut into 2 by 1/2-inch strips
   4      tbsps         vegetable oil
   6                    garlic cloves -- minced
   2      tsps          ground lemongrass
   1/2    tsp           Thai chili powder
   2                    tender inner stalks celery -- cut in julienne strips
   3      thin slices   red onion
   4      tbsps         Thai fish sauce
   4      tbsps         freshly-squeezed lime juice
   2      tbsps         sugar
			Lettuce leaves -- for lining platter
  10			mint leaves -- chopped
 
Using a small, sharp knife, score squid in a crisscross pattern.

In a wok heat oil to smoking over medium-high heat and add squid;
stir-fry 5 minutes.

Using a slotted spoon remove squid to a bowl, draining off all excess
oil and immediately mix in garlic, ground lemongrass and Thai chili
powder. Let cool.

Just before serving, add celery and onion.

In a small bowl mix together fish sauce, lime juice and sugar,
stirring until sugar dissolves; pour over squid mixture and toss to
combine.

Mound salad on a platter lined with lettuce leaves and sprinkle with
chopped mint.

Yield: 4 appetizer servings

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My variation:

   4      tbsps         Oil, vegetable
   1      lb            Squid, frozen rings, thawed, 
   1			Onion, halved, then sliced thinly
   2                    Celery stalks, tender inner ones cut in julienne strips
   6      cloves        Garlic cloves -- minced
   3		        Kafir lime leaves, whole
   2      tsp           Chili in adobo sauce, minced up
   4      tbsps         Fish Sauce, Thai
   4      tbsps         Lime juice, freshly-squeezed
   2      tbsps         Sugar
			Lettuce leaves -- for lining platter

Heat Oil almost to smoke point.
Stir fry Squid about 5 minutes; remove to bowl.
Stir fry Onion and Celery 2 minutes until...
Add Garlic and Kafir Lime Leaves, stir fry a minute more.
Add Chili and Adobo sauce, Fish Sauce, Lime Juice, Sugar, heat through.
Add Squid, heat through.
Serve on lettuce leaves.
 
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http://importfood.com/recipes/plamuknamprikpao.html

Roasted chile paste, or "prik pao" is one of Thailand's most common staple
food items, and we're certain you'll enjoy this distinctive recipe.

1/2 lb squid cut in bite-sized pieces
1/2 onion chopped
4, 1/2 inch long pieces of green onions
1 teaspoon chile in oil
1 teaspoon thin soy sauce
3 tablespoons vegetable oil

Heat oil in a wok.
Add squid and onion together, saute until cooked.
Add chile in oil, soy sauce, green onion and stir fry.
Serve with Thai jasmine rice.