Vietnamese style crayfish and noodle salad

Ingredients

• 200g/7oz extra-fine dried rice noodles
• ½ cucumber, halved lengthways
• 150g/5½oz cooked and peeled crayfish tails
• 1 red pepper, deseeded and thinly sliced
• 150g/5½oz beansprouts
• 6 spring onions, thinly sliced on the diagonal
• 1 small carrot, cut into fine matchsticks
• ½–1 fresh red chilli, deseeded and finely chopped
• 1 small bunch fresh coriander, chopped
• 1 small bunch fresh mint, chopped
• 3cm/1¼in piece fresh root ginger, peeled and finely grated
• 1 garlic clove, crushed
• 30g/1oz salted peanuts, chopped, to serve (optional)
• salt and freshly ground black pepper
• 3 tbsp Thai fish sauce
• 3 tbsp lime juice (1–2 limes)
• 3 tbsp light muscovado sugar
• 1 tbsp sesame oil

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