Easier Weeknight Pad Thai (Sen Chan Pad Pu)

Making a fully loaded authentic pad thai is no simple task, but if you still want to enjoy the sweet-salty-sour noodle-y goodness on a weeknight without having to resort to takeout, you're in the right place. Sen chan pad pu is one of Thailand's many "pad thai adjacent" dishes, but it uses way fewer ingredients, making it much quicker and easier to prepare. Its relative simplicity actually makes it more similar to an American takeout pad thai...but I promise it is better!

What Is Sen Chan Pad Pu?

This dish is what I like to call pad thai's easier cousin. It's a rice noodle stir fry with that same sweet-salty-sour flavour profile as pad thai, and it is made typically with crab or shrimp. Sen means noodles, and chan is short for Chanthaburi, a province in Thailand famous for making rice noodles with a chewy texture that are perfect for stir fries. And this dish is Chanthaburi’s local specialty because it features their signature product.

And not just the noodles! Chanthaburi is a coastal city with abundant seafood, so in Thailand you'll see this dish made with seafood only, most commonly crab. (Pad pu means stir fried with crab.) Since crab isn't as accessible for most people, for this recipe I'll show you how to work with both shrimp and crab.

Sen Chan Pad Pu vs. Pad Thai

On the surface the two dishes look similar - sen chan pad pu looks kinda like an orange pad thai. Indeed the two dishes share most of the core ingredients: noodles, tamarind, fish sauce, palm sugar, bean sprouts and garlic chives. But sen chan pad pu is flavoured with chili paste, hence the orange colour, and doesn't have any eggs, tofu, peanuts, preserved radish or dried shrimp.

Because it's made with fewer ingredients sen chan pad pu is easier than pad thai, and I find it to be totally doable on a weeknight. Side note: you can also make regular pad thai weeknight friendly by making the sauce and doing some prep work up front, and I share how to make that happen in my post on how to make pad thai in 5 minutes!

PS. On the subject of orange pad thai, unlike in America, most pad thai in Thailand is brown, not orange (with a few exceptions). American takeout pad thai is often orange because restaurants like to add ketchup or paprika to make the colour more vibrant, but this isn't traditional.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the full recipe card below.

• Dried chilies. This is what gives the iconic orange colour. You can use spicy or mild dried chilies depending on how spicy you want it. I use a combination of 1 small guajillo (mild) and a few smaller spicier dried chilies giving me a nice medium spice level, but feel free to adjust this ratio.
• Garlic
• Shallots
• Palm sugar. Palm sugar adds complexity to the sweetness. See my post all about palm sugar here if you want to learn more about it. You can also sub light brown sugar.
• Tamarind paste. This is what gives sourness to the noodles. Make sure you buy Thai tamarind paste (aka tamarind concentrate) that is a pourable brown liquid, not Indian tamarind which is much more concentrated. You can also make tamarind paste from pulp quite easily!
• Fish sauce. It's important to use good quality fish sauce. See more about how to choose good fish sauce here.
• Shrimp and/or crabmeat. If you have crabmeat, you'll be making the "original" version, but shrimp also work just as well!
• Rice noodles. I'm using Pine Brand (our sponsor!) which has great chewy texture because of the added tapioca starch. If using other brands, make sure you get one that is 3mm wide (⅛ inch) for the right size!
• Bean sprouts
• Garlic chives
• Cucumber. This is served on the side to help lighten the dish. It's quite important!
• Lime wedge for serving. This is optional, depends on how sour your tamarind is. I find that if you're using homemade tamarind paste, the acidity is quite strong and the lime isn't necessary, but it's always good to have on hand just in case you want that extra zing.

How to Make

Here's a bird's eye view of the process, if this is your first time I highly recommend watching the full video tutorial. For full instructions and ingredient amounts, see the recipe card below.

1. Soak noodles in room temp water until completely pliable and then drain. (30 mins - 1 hour depending on the brand, more on this below.)
2. Remove seeds from the dried chilies and grind into a powder. Alternatively, soak the chilies in hot water for 30 mins until rehydrated, then pound into a paste in a mortar and pestle.
3. Pound garlic into a paste in a mortar and pestle, then add chopped shallots and the ground chilies and pound into a rough paste.
4. The paste can be made in advance and kept in the fridge for a few days or frozen.

1. Saute the chili paste in oil for about a minute or so over medium heat.
2. Add the palm sugar and stir until mostly dissolved.
3. Add the water, tamarind paste and fish sauce and bring the sauce to a boil.
4. Add the shrimp and cook until done, then off heat and remove the shrimp.

1. Bring the sauce back to a boil over medium high heat and add the noodles.
2. Keep tossing until the noodles absorb all of the sauce, then taste, and if the noodles are too chewy, add a splash of water and keep cooking until done.
3. Add the shrimp, crabmeat (if using), garlic chives and bean sprouts and toss just until the bean sprouts are wilted.
4. Plate and serve with chopped cucumber, extra bean sprouts and a wedge of lime. Top with more crabmeat for garnish. Enjoy!

Tips and Shortcuts for Soaking Noodles

One of the keys to success in stir frying rice noodles is properly soaking the noodles. Here are some tips:

• To check if noodles are done soaking, lift the noodles up and they should droop completely and have lost all kinks. I soak my noodles in room temp water because it results in the most even hydration and the lowest risk of over-soaking.
• The warmer the water temperature, the shorter the soaking time, so as a shortcut, you can use warm or even hot water, but you have to drain the noodles promptly or they will over-soak and become mushy after cooking.
• It is possible to over-soak noodles in any temperature water, but in room temp water, you have a big buffer, so just check on them once in a while. If using warm or hot water, they will over-soak quickly so keep an eye on them.
• In the case of absolute emergency, i.e. you forgot to soak the noodles, you can soak them in hot off the boil water for exactly 3 minutes (set a timer!) and drain them immediately. I have only tried this with Erawan brand noodles size M (3mm), and timing may vary if using other brands. I don't do this regularly because the risk of over-soaking is high.

Advance Prep Tips

Here are a few things you can do in advance to make this dish even faster to make!

• Soak the noodles in advance, then drain well and keep in the fridge. I rest the drained noodles on a kitchen towel briefly before storing to absorb excess water because you don't want any pooling liquid in the container or they will over-soak in the fridge. They should last in the fridge for up to a week.
• Make the paste in advance. You can keep the chili paste for up to a week in the fridge or freeze it indefinitely.
• Make the sauce in advance. Take it a step further and make the sauce! Saute the paste, then add the palm sugar, tamarind paste, fish sauce and water. Keep this in the fridge and it should last you a couple of weeks. You can make the sauce in bulk, but remember to measure the volume of the sauce once finished and make a note to yourself how much sauce you need per batch.

Storage and Reheating

Like pad thai, rice noodles stir fries in general do not reheat well. This is because the noodles continue to absorb moisture in the fridge, so when you reheat, the noodles will be softer than they were when fresh, and after a few days, they might even be mushy.

This is not a big deal if you have leftovers and you want to eat it the next day. It'll still taste great despite the not-as-chewy texture. But I don't recommend making this as meal prep for your lunch for the week! For that, I suggest trying my glass noodle pad thai which reheats much better.

To reheat, you can microwave or saute it in a non-stick skillet. Make sure to reheat the rice noodles until steaming hot or they will not be soft and may be a bit crunchy and rather unpleasant.