1small chilisuch as jalapeno or serrano, seeded and chopped, optional
Optional Peanut sauce:
¼cupsmooth peanut butter
1tablespoonrice wine vinegar
Cook the rice noodles according to package directions and drain well. Place them on a serving platter and scatter the cucumber, papaya, herbs and crab evenly over top. Set aside in the fridge while you prepare the sauces.
In a small bowl, whisk the lime juice, sugar and fish sauce. Add in the chili if using.
In a separate small bowl, combine all of the ingredients for the peanut sauce. Taste for seasoning, and add a pinch of salt if necessary. You can also add more water if it is too thick – different peanut butters will have different consistencies. You want the sauce to be able to dollop off the spoon, not be too thick.
Pour the lime juice sauce over the salad, top with the peanuts and serve with the optional peanut sauce.