- 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
- 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.