Photo of Quick crab pad Thai by WW

Quick crab pad Thai

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
This quick and easy version of a takeout favorite can be made in less time than it’ll take for delivery. Give brown rice noodles a try; they’re almost indistinguishable from white rice noodles, but they offer the health benefits of whole grains. Although you can certainly make this with premium lump crabmeat, we actually prefer less-expensive claw meat here. Its richer flavor stands up to the fish sauce and chili sauce.


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

Uncooked scallion(s)

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

Garlic clove(s)

4 large clove(s), minced

Cooked crabmeat

8 oz, claw meat, picked through

Mung bean sprouts

1 cup(s)


2 Tbsp, dry roasted, chopped


  1. Cook noodles according to package directions. Drain and rinse with cold water; drain well.
  2. Meanwhile, in a small bowl, stir fish sauce, lime juice, sugar, and chili garlic sauce.
  3. Heat oil in a wok or large skillet over high. Add white and light green parts of scallions and garlic; stir-fry 2 minutes. Add noodles, fish sauce mixture, and scallion greens; cook until heated through, tossing frequently, about 2 minutes. Gently stir in crab; cook until heated, about 1 minute. Top with bean sprouts and peanuts.
  4. Serving size: about 1 1/2 cups