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Charred Padrón Chiles and Squid Salad

['1/2 serrano chile, thinly sliced into rings', '3 tablespoons olive oil', '2 tablespoons fresh lime juice', '1 teaspoon fish sauce', '1/4 teaspoon sugar', 'Kosher salt, freshly ground pepper', '2 cups Padrón chiles or shishito peppers', '1 tablespoon plus 1 teaspoon vegetable oil', '1/2 pound squid, bodies sliced into rings, tentacles halved', '1 teaspoon Aleppo-style pepper', '1 cup cilantro leaves with tender stems', '1 cup basil leaves', 'torn if large']

Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.

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