Ingredients

• 50g/2oz sugar
• 50ml/2oz fish sauce (nam pla)
• 50ml/2fl oz lime juice
• 1-2 small chillies
• seeds removed
• finely sliced
• 2 garlic cloves
• crushed to a paste with a pinch of salt in a pestle and mortar
• 2 tsp finely grated fresh ginger
• 125g/4oz thin ready-made rice noodles
• softened by placing them in a bowl of boiling water for five minutes
• then rinsing and draining
• 300g/10½oz cooked crabmeat (brown and white meat if possible)
• 300g/10½oz cucumber
• seeds removed
• chopped
• 150g/5oz radishes
• sliced
• 75g/3oz unsalted peanuts
• toasted under a hot grill until golden
• then any skin rubbed off
• roughly chopped
• 2 tbsp chopped fresh coriander

Directions

• Place all the ingredients for the dressing into a bowl and mix well.
• Place the drained noodles into a large clean bowl and add the dressing. Toss to coat
• then add the brown crab meat (if using)
• the cucumber and the radishes and toss to mix again.
• To serve
• place onto a serving plate or bowl and sprinkle over the white crab meat
• the toasted peanuts and chopped coriander.