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pink bowl filled with Crab Pad Thai, garnished with a fresh lime wedge, chopped peanuts, and torn fresh basil

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

2 Tbsp, dry roasted, chopped

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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