Thai-style crab rice noodles

Name: Thai-style crab rice noodles
Yield: Serves 4
Cuisine: Thai recipes
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 (see our how-to video below) or 170g can white crabmeat, drained; Handful of chopped mint

Easy
August 2005

Easy
August 2005

Serves 4
Ready in 15 minutes

Crab rice noodles is a balanced Asian recipe that’s low in fat and on the table in 15 minutes.

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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 (see our how-to video below) or 170g can white crabmeat, drained
Handful of chopped mint

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 (see our how-to video below) or 170g can white crabmeat, drained
Handful of chopped mint

Method

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

Method

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