Crispy noodle, watermelon and peanut salad

Method

1. Pour the vegetable oil into a large heavy-based saucepan and put over a medium heat. Put a thread of the noodles in the pan – when it starts to fry and puff up, the oil is hot enough to fry the rest. Using the slotted spoon, lower in the nests of rice noodles, one nest or sheet at a time (they will really puff up). Fry until puffed and golden, then lift onto the lined tray to drain. Repeat with the remaining nests, then leave to cool and break them up roughly (see Make Ahead and tip).
2. Put a large dry frying pan over a medium heat. Toast the coriander seeds in the pan for 1-2 minutes, then roughly grind in a pestle and mortar, keeping a little texture. Toast the peanuts in the same pan, then add to the mortar and crush lightly with the coriander seeds to combine (do this in batches if you need to).
3. Make the dressing by whisking the caster sugar with 1 tbsp boiling water and the juice of 3 of the limes. Set aside for a few minutes, then whisk in the fish sauce, sesame oil and garlic. Taste, adding more lime if needed – it should be quite punchy.
4. To layer the salad, pour the dressing into a container or serving dish, then scatter over the radishes, chillies and watermelon. Top with the spiced peanuts and finally the pea shoots. Add the fried, cooled noodles at the last minute so they stay crunchy, then toss everything together just before serving.