Egg Net Pad Thai with Soft Shell Crab Recipe

This 20-Piece Seafood Tool Set Includes all the Tools you Need to Enjoy Seafood

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This 20-Piece Seafood Tool Set Includes all the Tools you Need to Enjoy Seafood

Egg Net Pad Thai with Soft Shell Crab Recipe

This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation.

Ingredients

1 lime, cut into wedges
1 tablespoon cilantro, chopped
1/4 teaspoon dried chili flakes
2 eggs
2 tablespoons vegetable oil
1/2 cup bean sprouts
4 ounces dried rice noodles, soaked and drained
2 crabs in soft shell
2 tablespoons roasted peanuts, crushed
tamarind concentrate, 2 tbsp
2 tablespoons green onions, thinly sliced
1 tablespoon palm sugar
1 tablespoon fish sauce
1 tablespoon garlic, minced
1 tablespoon shallots, minced

Time Needed

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Instructions

Remove the gills, mouthparts, and apron from the soft shell crabs before cleaning and preparing them.
Make bite-sized pieces of them.
In a wok or large skillet, heat the vegetable oil over medium-high heat.
Stir in the garlic and shallots for 30 seconds.
Stir-fry the soft shell crab for 3 minutes, or until cooked through.
Push the crab to one side of the wok or skillet and crack the eggs into the void.
Scramble the eggs until they are set.
Combine the fish sauce, tamarind concentrate, palm sugar, and dried chili flakes in a mixing bowl.
Combine everything in a mixing bowl.
Stir in the bean sprouts for 30 seconds.
Stir in the soaked and drained rice noodles for 2 minutes.
Serve the pad Thai on four plates, topped with crushed roasted peanuts, green onions, and cilantro.
With lime wedges on the side, serve.