For the deep-fried shrimp, place the gluten free flour, chili flakes, chives, salt and freshly ground black pepper into a large bowl and then gradually whisk in the cold sparkling water until the mixture is smooth and reaches the consistency of double cream. (You may not need all of the water.)
Pour the vegetable oil into a saucepan and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds.
Dip the shrimp into the batter and then carefully lower into the hot oil. Fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
For the noodle salad, cook the rice noodles in boiling water according to packet instructions, then drain and refresh under cold running water.
Transfer to a bowl, then stir in the gluten free soy sauce, sesame oil, sesame seeds and coriander. Season, to taste, with salt and freshly ground black pepper.
To serve, pile the noodle salad onto a serving plate and top with the deep-fried shrimp. Garnish with lime wedges, shredded cucumber and serve.