For the dressing
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
For the salad
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.