For the paste

3 birds eye chilies

2 cloves garlic

1 tbs shrimp paste

3 tomatoes, peeled

1 finely chopped lemon grass stalk

1tbs grated palm sugar

6 shallots, finely sliced

Flour, seasoned

Veg oil

150g cooked fine rice noodles, drained

100g sun blush tomatoes, chopped

150g cucumber slices

sea salt

100g peanuts, roasted with a little oil

juice 2 limes

splash fish sauce

1 very finely sliced red pepper

handful mint and coriander leaves

400g fresh white crab meat, mixed with zest n juice of 1 lime


1. To make the paste blend all ingredients until very smooth

2. Toss shallots in flour, then deep fry until crisp and golden

3. Put the noodles in a large bowl, add the lime and fish sauce. Now add the paste, gently mix to coat all the noodles

4. Add the rest of the ingredients, toss,

5. Then top with crab, serve and garnish with spring onions

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