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1. Soak the flat dried rice noodles in room-temperature water for 20 to 30 minutes until pliable but still firm, then drain well.
6 oz flat dried rice noodles (pad thai width)
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2. Toast the shredded coconut in a dry wok over medium heat for 2 to 3 minutes, stirring constantly, until golden, then tip onto a plate.
3 tbsp unsweetened shredded coconut
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3. Stir together the tamarind paste, fish sauce, palm sugar, and coconut milk until smooth. Mince the shallots and garlic, slice the chilies, cut the garlic chives into 2 inch (5 cm) lengths, and cut one lime into wedges. Reserve the juice of the other lime for finishing.
3 tbsp tamarind paste,
2 tbsp fish sauce,
2 tbsp palm sugar or brown sugar,
3 tbsp coconut milk
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4. Heat the neutral oil in the wok over high heat until shimmering. Fry the shallots, garlic, and red chilies for 30 seconds until fragrant.
2 tbsp neutral oil,
2 piece shallots,
3 clove garlic,
2 piece red chilies, finely sliced
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5. Add the drained noodles and the sauce, then toss constantly for 2 to 3 minutes until the noodles are tender and have absorbed the sauce. Splash in a little water if they seem too firm.
6 oz flat dried rice noodles (pad thai width)
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6. Push the noodles to one side, crack in the eggs, and scramble for 30 seconds until just set, then toss them through the noodles.
2 piece eggs
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7. Remove the wok from the heat. Gently fold in the cooked lump crab meat, bean sprouts, and garlic chives so the crab stays in large pieces and the sprouts barely wilt, about 30 seconds.
6 oz cooked lump crab meat,
2 cup bean sprouts,
4 piece garlic chives or scallions
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8. Squeeze in the reserved lime juice, taste, and adjust the balance with a little more fish sauce, sugar, or chili. Serve topped with the toasted coconut and cilantro, with lime wedges alongside.
3 tbsp unsweetened shredded coconut,
2 tbsp fish sauce,
2 tbsp palm sugar or brown sugar,
2 piece red chilies, finely sliced,
2 piece limes,
fresh cilantro (garnish)
