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Thai-Style Crab & Onion, 'Bu Pad Hom Yai'

Thai-Style Crab & Onion, 'Bu Pad Hom Yai'

This is a simple stir fry that shows that not all Thai dishes are laden with spices and chili!


For 4 Person(s)


  • 1 Cup Crabmeat (a large crab, broken up, or loose crab meat)
  • 2 Eggs
  • 1/2 Cup White Onion, Diced
  • 1/2 Cup Celery
  • 1/2 Cup Spring Onion/Green Onion, sliced thinly
  • 2 Tablespoons Garlic, Chopped
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Method for Thai-Style Crab & Onion, 'Bu Pad Hom Yai'

Whisk the eggs with the fish sauce. Place a wok or skillet over medium low heat, and saute the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry until nearly cooked through. Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingedients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly cooked.

This is a "one plate" dish, served on its own as a light breakfast or luncheon dish, or with other items a part of a Thai dinner.


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