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
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.
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