Glass noodle salad with crab and chicken
- 1 packet glass noodles
- 200g/7oz finely minced chicken breast
- 4 tsp lime juice
- 100g/3½oz crabmeat
- small handful coriander, Thai basil and mint leaves
For the nam jim
- 3 limes, juice only
- 2 garlic cloves, peeled but left whole
- 3 Thai shallots, peeled
- 2 long red chillies, seeds removed from one
- 40g/1½oz palm sugar
- 40ml/1½fl oz fish sauce
- 20g/1oz corainader stalks
For the crispy topping
Reconstitute the noodles according to the packet instructions.
Bring a saucepan of water to the boil, season with a little salt and cook the minced chicken for three minutes, or until cooked, breaking up with a whisk. Drain and allow to cool on a baking tray.
For the nam jim, use a pestle and mortar to pound the lime juice, garlic, shallots, chilli, palm sugar, fish sauce and coriander roots to make a smooth sauce.
For the crispy topping, heat the vegetable oil in a frying pan. Fry the shallots, garlic and chilli until crisp.
In a large dish, combine the drained chicken, fish sauce, lime juice, crabmeat, drained noodles, herbs and nam jim. Sprinkle with the ground roast rice, shallots, chilli powder, red chilli and cucumber. Finish with the crispy topping and serve immediately.
To make the ground roast rice, soak long grain rice for five minutes in warm water, then drain. Heat the oven to 200C/400F/Gas 6. Spread the rice thinly on a baking tray and cook in the oven for 20 minutes, or until the rice has crisped up and is a light golden-brown. Crush in a pestle and mortar.