Quick Crab Pad Thai
9
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, flat pad Thai noodles
Asian fish sauce
2 Tbsp
Fresh lime juice
1½ Tbsp
Unpacked brown sugar
1 Tbsp
Chili garlic sauce
2 tsp
Canola oil
2 Tbsp
Scallions
8 medium, sliced, white and light-green parts separated from dark-green parts
Garlic
4 large clove(s), finely chopped
Cooked crabmeat
8 oz, claw meat, picked through
Mung bean sprouts
1 cup(s)
Peanuts (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp, dry roasted, chopped
Fresh basil
2 Tbsp, torn (optional)
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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