To make the sauce, whisk all the sauce ingredients in a bowl and reserve. Put the rice noodles
in a large bowl and pour over enough hot water to cover. Leave to stand for about 15 minutes until
softened. Drain and rinse, then drain again.
Heat the oil in a wok over a high heat until hot, but not smoking. Add the chicken strips and
stir-fry constantly until they begin to colour. Using a slotted spoon, transfer to a plate. Reduce
the heat to medium-high.
Add the shallots, garlic and spring onions and stir-fry for 1 minute. Stir in the rice noodles,
then the reserved sauce, mix well.
Add the reserved chicken strips, with the crab meat or prawns, bean sprouts and radish and stir
well. Cook for about 5 minutes, stirring frequently, until heated through. If the noodles begin to
stick, add a little water.
Turn into a large shallow serving dish and sprinkle with the chopped peanuts, if desired. Serve