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Thai-style crab rice noodles recipe

By Matthew Drennan

The aim of a good Thai meal is to balance textures and tastes, whilst looking colourful and beautiful. This recipe for Thai-style crab rice noodles uses crunchy raw carrots and spring onions with soft noodles and white crab meat to satisfy the senses of both sight and taste.

Serves 4

Ready in 15 minutes

• Quick

Ingredients

• 2 bundles of stir-fry rice noodles
• bunch of spring onions
• 2 carrots
• Handful of beansprouts
• 5 tablespoons sweet chilli sauce
• Juice of 1 lime
• 180g fresh white crabmeat or 170g can white crabmeat,drained
• Handful of chopped mint

METHOD

How to make crab rice noodles

1. Put rice noodles into a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to the bowl.

2. Finely slice spring onions and cut carrots into very thin strips (or use a julienne peeler). Add to the noodles with beansprouts.

3. Mix sweet chilli sauce and the limejuice together and season. Toss through the noodles with crabmeat and chopped mint.

Divide between 4 bowls or plates to serve.

© delicious. magazine

More Thai recipes:

• Pork stir-fry with holy basil recipe
• Coconut prawns with sweet chilli sauce recipe
• Le Caprice Thai baked sea bass with fragrant rice recipe
• Gordon's tom yam recipe
• Gordon's gaeng hung lay recipe

Comments

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Contributed by delicious. magazine