Quick Crab Pad Thai
Dry rice noodles
8 oz, flat rice stick variety
Asian fish sauce
Fresh lime juice
Unpacked brown sugar
Chili garlic sauce
8 medium, sliced, white and light-green parts separated from dark-green parts
4 large clove(s), finely chopped
8 oz, claw meat, picked over for shells
Mung bean sprouts
Unsalted dry roasted peanuts
2 tbsp(s), chopped
2 tbsp(s), (optional) torn
- Cook the noodles according to the package directions. Drain the noodles and rinse with cold water; drain well again.
- Meanwhile, in a small bowl, stir the fish sauce, lime juice, sugar, and chili-garlic sauce.
- 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).
- Serving size: about 1 1/2 cups