Poo Ob Woon Sen

Crabs with Glass Noodles

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

The vermicelli noodles soak up every bit of flavour from the crab and cooking juices, and even if you aren’t a fan of spice, a bit of crushed black peppercorns will do justice in bringing all the flavours together in a pleasant, tongue-tingling way. Many casual Thai restaurants serve this dish, and it is usually eaten for dinner.


  • 500 g crabs, cleaned and cut into quarters
  • 3 tablespoons cooking oil
  • 55


  1. Stir together the ingredients for the seasoning. Pour over the crabs and leave to marinate for 30 minutes.
  2. Prepare the black pepper paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
  3. Heat the oil in a clay pot over medium heat. Add the black pepper paste and stir- fry for 5 minutes or until fragrant.