Poo Ob Woon Sen

Crabs with Glass Noodles


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 g glass noodles, soaked in water for 5 minutes until softened
  • cups (375 ml) chicken stock
  • 1 sprig coriander leaves, chopped
  • 1 red chilli, seeded and cut into thin strips


  • 2 tablespoons fish sauce (nam pla)
  • 2 tablespoons sesame oil
  • 1 tablespoon Lea & Perrins sauce
  • 1 tablespoon light soy sauce

Black Pepper Paste

  • 1 tablespoon black peppercorns
  • 1-cm knob ginger, peeled and sliced
  • 3 coriander roots
  • 3 cloves garlic, peeled


  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.
  4. Add the marinated crabs, drained glass noodles and chicken stock. Stir well.
  5. Cover the clay pot and lower the heat. Simmer for about 8 minutes or until the crabs turn red and are done.
  6. Garnish with coriander leaves and chilli. Serve hot.