Thai Crab Noodles
Thai Crab Noodles



  • 2 bundles of stir-fry rice noodles
  • Bunch of spring onions, chopped
  • 2 carrots, cut into matchsticks
  • Handful of bean sprouts
  • 5 tbsp Thai sweet chilli sauce
  • 1 lime, juice only
  • 180g white crabmeat
  • Handful of chopped mint
  • Pop the noodles in a large bowl and cover with boiling water. Set aside until softened, then drain and return to the bowl. Add the vegetables to the noodles and mix.
  • Mix the chilli sauce and lime juice together, and season well. Toss through the noodles with the crab meat and chopped mint leaves. Divide between 4 bowls and serve.
15 mins
4 serving

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