Easy Pad Thai, Sen Chan Pad Pu or Blue Crab Pad Thai

subheading: For the paste:

Dried red chilies, cut and soak in room temperature water, ½ cup or 3 to 4 pods of California or New Mexico Chilie (Anaheim pepper). You can use higher heat factor chillies, too. This is up to your level of capsicum tolerance.

Garlic 4 cloves or 1 tablespoon, sliced

Shallot 2 heads or 3 tablespoons, sliced

Salt ½ teaspoon

subheading: For the stir fried noodles:

Fresh thin rice noodles 1-½ cups or half a bag, or soak dried rice sticks in room temperature water until they get soft and then measure these soaked noodles

The paste, made from the ingredients above approximately ¼ cup, or what you made from the above list

Crabmeat ½ to 1 cup, or as much as you want

PadThai sauce (follow the recipe here or buy the pre-made sauce) ¼ cup

Water ¼ to ½ cup (depends on how dry or how wet your noodles are and how thick or thin your sauce is)

Mung bean sprouts 1-½ cups (reserve ½ cup for serving)

Garlic Chives, cut in about 1 ½” lengths, 1 cup (reserve the bottom part to eat fresh)

Oil 2 to 4 tablespoons (depends on your wok)

Directions at highheelgourmet.com

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