Quick Crab Pad Thai
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Missing an ingredient? Substitutions are allowed! For an alternative to crabmeat, add cooked shrimp or shredded chicken in step 3. If you don’t have bean sprouts on hand, shredded carrots impart a similar crunch. Just try not to skip the fish sauce—the briny fermented condiment forms the recipe’s umami base.
Ingredients
Uncooked brown rice noodles
8 oz
Asian fish sauce
2 Tbsp
Fresh lime juice
1.5 Tbsp
Unpacked brown sugar
1 Tbsp
Chili garlic sauce
2 tsp
Canola oil
2 Tbsp
Uncooked scallion(s)
8 medium
Garlic
4 large clove(s)
Cooked crabmeat
8 oz
Mung bean sprouts
1 cup(s)
Peanuts
2 Tbsp
Basil
2 Tbsp
Instructions
1
Cook the noodles according to the package directions. Drain the noodles and rinse with cold water; drain well again.
2
Meanwhile, in a small bowl, stir the fish sauce, lime juice, sugar, and chili-garlic sauce.
3
In a wok or 12-inch skillet, heat the oil over high. Add the white and light-green scallion parts and garlic and cook for 2 minutes, stirring often. Add the noodles, fish sauce mixture, and dark-green scallion parts and cook until heated through, about 2 minutes, tossing often. Gently stir in the crab and cook until heated through, about 1 minute. Divide among 4 plates. Top with the bean sprouts and peanuts. Garnish with the basil (if using).
4
Serving size: about 1½ cups
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