Vietnamese Crab Salad with Rice Noodles

Ingredients

• 50g (2oz) sugar, or more to taste
• 50ml (2oz) fish sauce
• 50ml (2fl oz) lemon or lime juice
• 1-2 small chillies, seeded and sliced finely
• 2 cloves of crushed or finely grated garlic
• 2 tsp finely grated ginger
• 125g (4oz) thin or medium rice noodles, softened by sitting in a bowl of boiling water for 5 minutes, drained and rinsed
• 300g (10oz) cooked crab meat (brown and white meat if possible)
• 300g (10oz) cucumber, deseeded and chopped
• 150g (5oz) radishes , trimmed and sliced
• 75g (3oz) peanuts, toasted under a hot grill until golden , then skins rubbed off (and blown away outside), and chopped roughly
• 2 tbsp chopped coriander