Glass Noodles with Crab

Name: Glass Noodles with Crab (Crab Pad Woon Sen)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 3 as part of a multi-course meal
Cuisine: Thai
Ingredients: 4 oz (100 g) dried glass noodles; 2 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; ½ cup (50 g) finely chopped green onions (white and green parts); 2 tablespoons high-heat cooking oil; 2 garlic cloves, minced; 1 tablespoons minced galangal or fresh ginger; 4 teaspoons fish sauce (nam pla); Fried Crispy Shallots for garnish; 2 tablespoons soy sauce; Finely sliced green onions for garnish; 8 oz (250 g) lump crabmeat, picked over for shells; ⅛ teaspoon white pepper; 3 tablespoons finely chopped fresh coriander leaves (cilantro); 2 eggs; Oil for frying; ½ teaspoon flour; 2 small shallots, sliced thinly; ¼ cup (65 ml) Basic Chicken Stock or store-bought

Crab Pad Woon Sen

Preparation info

Serves
3
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This delicious Pad Woon Sen recipe with crab was given to me by renowned Chef Mohan Ismail, executive chef of RockSugar Pan-Asian Kitchen in Century City, California. I’ve been spoiled over the years enjoying Chef Mohan’s creative cuisine at his fabulous restaurant. And now, I’m lucky enough to share one a recipe from Chef Mohan’s personal vault with you!

Ingredients

Asia
Thailand
Main course
Pasta
South East Asia

Ingredients

Method