Ingredients

• 200g/7oz extra-fine dried rice noodles
• ½ cucumber
• halved lengthways
• 150g/5½oz cooked and peeled crayfish tails
• 1 red pepper
• deseeded and thinly sliced
• 150g/5½oz beansprouts
• 6 spring onions
• thinly sliced on the diagonal
• 1 small carrot
• cut into fine matchsticks
• ½–1 fresh red chilli
• deseeded and finely chopped
• 1 small bunch fresh coriander
• chopped
• 1 small bunch fresh mint
• chopped
• 3cm/1¼in piece fresh root ginger
• peeled and finely grated
• 1 garlic clove
• crushed
• 30g/1oz salted peanuts
• chopped
• to serve (optional)
• salt and freshly ground black pepper
• 3 tbsp Thai fish sauce
• 3 tbsp lime juice (1–2 limes)
• 3 tbsp light muscovado sugar
• 1 tbsp sesame oil

Directions

• Cook the rice noodles in boiling water according to the packet instructions
• or until they are al dente
• then drain and refresh in cold water. Drain again and snip into shorter lengths.
• Using a teaspoon
• scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl.
• Add all the remaining salad ingredients
• including the cooked noodles
• season with salt and pepper
• and toss together.
• For the dressing
• mix all the ingredients together in a small bowl. Just before serving
• pour the dressing over the salad and toss together. Scatter with the peanuts
• if using.