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The Four Graces

Food & Wine Paring


Dungeness Crab Pad Thai

Recipe Date:
February 3, 2017
Serving Size:
Cook Time:
Imperial (US)
Dungeness Crab Pad Thai RecipeIf your life is anything like mine, it is a hectic juggling act. I work full time while trying to raise a small, adventurous child who demands my constant attention, especially in those frantic moments between work and dinner. Often I find myself trying to cook while simultaneously showing my son how to make a cup on his new potter’s wheel or helping with a reading assignment.

Sometimes I just crave a simple, satisfying easy to cook meal with an exquisite wine to persevere through the week unscathed and without killing someone. I found the perfect solution in a quick Dungeness Crab Pad Thai stir fry and a glass of Four Graces latest release, their lush 2015 Pinot Gris.

Dungeness Crab season is in full bloom in the Pacific Northwest, and not only are the crabs being caught among the best I’ve ever tasted but this years prices are incredible. Pinot Gris pairs amazingly well with Asian stir fried crab preparations and the ease of this dish made it a no brainer. I picked up a two-and-a-half-pound cooked crab and a Pad Thai kit with noodles and prepared sauce at my local grocery store and started cooking. The stir fry was ready to eat in less time than it took to drink the first glass.

Four Graces 2015 Pinot Gris is a deliciously bright, fresh and crisp white wine that pairs well with so many different foods. I opened the bottle and began cooking. On the nose I got lychee fruit, mandarin and grapefruit zest mingled with delicate white flowers. Beautiful cantaloupe and fresh pear flavors swirled in my glass as it began to lift me away and carry me to a peaceful place. A wave of Zen-like calmness overcame me as I tuned the surrounding world out, which was good because my son busied himself encasing our whimpering puppy Cheyenne in a mound of potter’s clay he was supposedly making a cup with.

Try this easy dish and a bottle (or two) of Four Graces Pinot Gris on those days where you need sanctuary from your daily life!

Chef François, author of 'Cuisine of theSun'

Download .pdf of Recipe

  • 1 whole, cooked Dungeness crab
  • 1 box Thai Kitchen® Pad Thai
  • 1 tbsp oil
  • 4 scallions, chopped
  • 4 eggs
  • 1/4 cup peanuts, toasted and chopped
  • 4 ozs bean sprouts
  • 4 sprigs Thai basil
  • 4 sprigs cilantro
  • 1 lime, quartered

Dungeness Crab
Pour yourself a big glass of Pinot Gris, put on some music and relax. Dinner will be on the hand in a few minutes. There are several ways to handle the crab; buy crab meat instead of whole crabs, cut the crab into quarters and let everyone have at it, spend five minutes and remove the meat yourself. Whichever way you pick will be great.

Time to make the Pad Thai
Rice noodles are unique in that you do not boil them like traditional pasta. Instead, soak them in boiling hot water for three minutes. Heat oil in large Teflon pan to smoking point.

Quickly sauté scallions for three minutes then add crab and continue cooking till warm, about one minute. Drain noodles and add. Toss till the noodles absorb the crab juices and everything is mixed well. Whisk eggs and pour in and continue stir frying till everything is mixed well. The eggs be scrambled and well mixed in.

Open sauce packet and mix in. Toss well and arrange on plate. Garnish pad Thai with peanuts, bean sprouts, basil, cilantro and lime wedges.

Toast peanuts by tossing in a dry sauté pan over medium heat till warmed, about five minutes.

Try this easy dish and a bottle (or two) of Four Graces Pinot Gris on those days where you need sanctuary from your daily life!