Step 1Start by making your dressing, finely slice the chilli and the white part of lemongrass, removing the tough outer layer.
Step 2Add both to a small bowl with the juice of the limes, fish sauce, sugar and 2 tbsp water. Give it a good mix and taste for seasoning. Using a small knife, remove the skin and pith of the grapefruit, then segment into pieces.
Step 3Finely slice the cucumber and spring onions on a diagonal. Pick the mint leaves and Thai basil. Boil the kettle and soak the noodles for 3 mins, then drain and rinse in cold water. Once fully drained, add to a large bowl with the grapefruit, cucumber, spring onions, lemongrass and herbs. Pour over the dressing and set aside. Roughly chop the cashews.
Step 4Serve up topped with the crispy onions and cashews.
