Ingredients

• 1 packet glass noodles
• 200g/7oz finely minced chicken breast
• salt
• 4 tsp lime juice
• 100g/3½oz crabmeat
• small handful coriander
• Thai basil and mint leaves
• 3 limes
• juice only
• 2 garlic cloves
• peeled but left whole
• 3 Thai shallots
• peeled
• 2 long red chillies
• seeds removed from one
• 40g/1½oz palm sugar
• 40ml/1½fl oz fish sauce
• 20g/1oz corainader stalks
• 50g/1¾oz Thai shallots
• thinly sliced
• 2 garlic cloves
• sliced
• 2 red chillies
• thinly sliced
• 50g/1¾oz ground roast rice (available online and in Thai groceries)
• 5 shallots (preferably Thai)
• sliced
• chilli powder
• to taste
• 1 red chilli
• seeds removed
• sliced
• 1 cucumber
• diced

Directions

• Reconstitute the noodles according to the packet instructions.
• Bring a saucepan of water to the boil
• season with a little salt and cook the minced chicken for three minutes
• or until cooked
• breaking up with a whisk. Drain and allow to cool on a baking tray.
• For the nam jim
• use a pestle and mortar to pound the lime juice
• garlic
• shallots
• chilli
• palm sugar
• fish sauce and coriander roots to make a smooth sauce.
• For the crispy topping
• heat the vegetable oil in a frying pan. Fry the shallots
• garlic and chilli until crisp.
• In a large dish
• combine the drained chicken
• fish sauce
• lime juice
• crabmeat
• drained noodles
• herbs and nam jim. Sprinkle with the ground roast rice
• shallots
• chilli powder
• red chilli and cucumber. Finish with the crispy topping and serve immediately.