Thai Crab Fried Glass Noodles (Pad Woon Sen Poo)

Name: Thai Crab Fried Glass Noodles (Pad Woon Sen Poo)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 oz (115 g) dried mung bean glass noodles (cellophane noodles), soaked in hot tap water, drained, and cut into 6-inch (15 cm) lengths; 6 oz (170 g) lump crab meat, picked over for shell and gently squeezed dry; 2 (100 g) large eggs, lightly beaten; 2 medium stalks (100 g) celery stalks, thinly sliced on the diagonal; 4 (50 g) scallions, white and green parts separated, cut into 1-inch (2.5 cm) pieces; 3 (12 g) garlic cloves, finely minced; 3 tbsp (45 ml) neutral oil such as canola or peanut oil; 2 tbsp (30 ml) light soy sauce; 1 tbsp (15 ml) oyster sauce; 1 tbsp (15 ml) fish sauce; 1 tsp (4 g) granulated sugar; 3 tbsp (45 ml) water; ½ tsp (1 g) ground white pepper, plus more to taste; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 (70 g) lime, cut into wedges

From the MyKitchenBank Kitchen

Chewy, springy mung bean glass noodles are stir-fried in a hot wok with sweet lump crab, scrambled egg, celery, and scallions, then seasoned with a savory-peppery sauce. Ready in under 30 minutes once the noodles soak.

Prep: 20 min
Cook: 8 min
Wait: 15 min
Total: 43 min
Makes: 3 main-course servings (about 4 cups / 900 g total)

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Ingredients

3 servings

4 oz (115 g) dried mung bean glass noodles (cellophane noodles), soaked in hot tap water, drained, and cut into 6-inch (15 cm) lengths
6 oz (170 g) lump crab meat, picked over for shell and gently squeezed dry
2 (100 g) large eggs, lightly beaten
2 medium stalks (100 g) celery stalks, thinly sliced on the diagonal
4 (50 g) scallions, white and green parts separated, cut into 1-inch (2.5 cm) pieces
3 (12 g) garlic cloves, finely minced
3 tbsp (45 ml) neutral oil such as canola or peanut oil
For the sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) fish sauce
1 tsp (4 g) granulated sugar
3 tbsp (45 ml) water
½ tsp (1 g) ground white pepper, plus more to taste
To serve
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
1 (70 g) lime, cut into wedges

Equipment (6)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large nonstick skillet
Large heatproof bowl for soaking noodles
Kitchen scissors
Small bowl for sauce
Wok spatula or wide metal spatula
Colander

Steps

Before you start

Have every ingredient chopped, measured, and next to the stove before heating the wok. The stir-fry takes only about 6 minutes.
Soak the noodles in hot tap water, not boiling water. Boiling water makes them mushy and they clump in the wok.
Pick through the crab meat for shell pieces and squeeze out excess liquid so the noodles don't turn soggy.
Cook in a 14-inch (35 cm) wok or a large nonstick skillet. Don't double the batch in one pan.

1
Soak the noodles
- Place the dried glass noodles in a large heatproof bowl and cover with hot tap water (about 120°F / 50°C).
- Soak for 12 to 15 minutes, pushing them under the water occasionally.
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Ready when: Noodles are pliable and translucent but still slightly firm in the center when bitten.
Tip: They finish cooking in the wok, so stop soaking while they still have some bounce.
2
Mix the sauce
- In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, sugar, water, and white pepper until the sugar dissolves.
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Ready when: No sugar granules remain at the bottom of the bowl.
3
Prep the rest
- Drain the soaked noodles in a colander for 2 minutes, then cut through the pile with kitchen scissors into 6-inch (15 cm) lengths.
- Slice the celery, cut the scallions, mince the garlic, beat the eggs, and squeeze the crab gently in your hands to remove excess liquid.
- Line everything up by the stove.
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Ready when: Noodles are well drained and no longer drip.
Tip: Cutting the noodles now prevents long strands from tangling around your spatula.
4
Scramble the egg
- Heat a 14-inch (35 cm) wok over high heat until it just begins to smoke, about 1 minute.
- Add 1 tablespoon (15 ml) of the oil and swirl.
- Pour in the beaten eggs and let them sit for 10 seconds, then push and fold into large curds.
- Cook about 30 seconds total and transfer to a plate.
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Ready when: Eggs are set in soft, large curds and still slightly glossy.
Tip: Undercook the egg slightly. It will finish cooking when returned to the wok.
5
Sauté the aromatics
- Return the wok to high heat and add the remaining 2 tablespoons (30 ml) oil.
- Add the garlic and scallion whites and stir constantly for 15 seconds.
- Add the celery and stir-fry for 45 seconds.
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Ready when: Garlic smells fragrant and is pale gold, and the celery is bright green but still crisp.
Tip: If the garlic browns quickly, lift the wok off the heat for a few seconds.
6
Add noodles and sauce
- Add the drained noodles to the wok, then pour the sauce around the edge of the pan.
- Toss and lift constantly with tongs or a spatula for 2 to 3 minutes.
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Ready when: Noodles are translucent and chewy, and the liquid is almost fully absorbed with no puddle left in the pan.
Tip: If the noodles still taste hard and the pan is dry, add 1 to 2 tablespoons water and keep tossing.
7
Fold in crab and egg
- Reduce the heat to medium.
- Add the crab meat, scrambled egg, and scallion greens.
- Gently fold for 30 to 45 seconds, just until the crab is warmed through.
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Ready when: Crab is warm and opaque white, and the noodles are evenly speckled with egg.
Tip: Fold gently so the lump crab stays in pieces.
8
Season and serve
- Taste and add a pinch more white pepper if you like.
- Transfer to a platter, scatter with cilantro if using, and serve right away with lime wedges for squeezing over.
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Ready when: Noodles are glossy and fragrant with pepper.
Tip: Glass noodles stiffen as they cool, so serve immediately.

Good to know

Tips

Buy mung bean glass noodles, labeled cellophane or bean thread. Sweet potato noodles take longer to soften.
Use a very hot wok and work in small batches for the best flavor and so the noodles fry rather than steam.
White pepper provides the signature flavor, so use fresh ground if you can.
If using canned crab, drain it very well and use it only in the last step.

Make ahead

"Soak and cut the noodles, mix the sauce, and prep all vegetables up to 4 hours ahead. Keep noodles covered with a damp towel at room temperature and the rest refrigerated. Cook just before serving."

Storage & reheating

"Best eaten immediately. Refrigerate leftovers in an airtight container up to 2 days. Not recommended for freezing, as the noodles turn gummy. Reheat in a skillet over medium heat with 1 to 2 tablespoons water for 2 to 3 minutes, tossing until hot throughout (165°F / 74°C)."

Substitutions

lump crab meat → peeled cooked shrimp, chopped. Add with the noodles and cook 1 minute, or use raw shrimp cooked until pink and opaque.
oyster sauce → vegetarian mushroom stir-fry sauce. Use the same amount.
fish sauce → additional light soy sauce. Use 2 teaspoons for a less pungent but still savory result.
celery stalks → Chinese celery or thinly sliced napa cabbage. Chinese celery is more traditional and more fragrant, so use a similar quantity.