Photo of Quick Crab Pad Thai by WW

Quick Crab Pad Thai

Total Time
25 min
15 min
10 min
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.


Dry rice noodles

8 oz, flat rice stick variety

Asian fish sauce

2 tbsp(s)

Fresh lime juice

1½ tbsp(s)

Unpacked brown sugar

1 tbsp(s)

Chili garlic sauce

2 tsp(s)

Canola oil

2 tbsp(s)

Uncooked scallions

8 medium, sliced, white and light-green parts separated from dark-green parts


4 large clove(s), finely chopped

Cooked crabmeat

8 oz, claw meat, picked over for shells

Mung bean sprouts

1 cup(s)

Unsalted dry roasted peanuts

2 tbsp(s), chopped

Fresh basil

2 tbsp(s), (optional) torn


  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 1 1/2 cups