The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Green Crab Noodle Salad with Cashews
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New
5 plants
Low sat fat
Serving size
Ingredients
- 30g cashew nuts (Nuts)
- 200g white crab meat (Crustaceans) (white crab meat)
- 25g honey
- 200g brown rice noodles (Brown Rice Flour, Water)
- 160g green beans
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 pepper
- 2 carrot
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
Nutritional Information
Calories: 463
Protein: 18g
Carbs: 55g
Fat: 19g
Thai Green Crab Noodle Salad with Cashews
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a small frying pan, two small bowls, a large bowl, a sieve & a peeler
Heat the Thai paste
- Heat the small frying pan with 1 tsp oil on medium heat. Once hot, add the green Thai curry paste and cook for 1-2 mins, moving regularly with a wooden spoon, until fragrant
- Remove from the pan and add to a small bowl, set aside to cool
Prep the veg
- Peel the carrots into ribbons then slice into long, thin strips. Use a julienne peeler or spiralizer if you have one
- Thinly slice the pepper, trim the green beans. Roughly chop the coriander. Zest and halve the lime
- Add the noodles and green beans to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
- Roughly chop the cashews
Build the dressing
- Add the juice of the lime, honey and 3 tbsp of oil to the bowl with the Thai curry paste. Season with salt and pepper and mix well
- Add the crab to the other small bowl and dress with the lime zest, salt and pepper. Mix to combine
- Into the large bowl add the pepper, carrot, half the coriander, cooked noodles and green beans. Cover with the green Thai dressing and mix well to combine
Plate up
- Serve the Thai noodle salad into bowls, topped with the lime crab. Garnish with the remaining coriander and chopped cashews
- Drizzle over any dressing left in the bowl
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