Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.
In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add the sauce then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots or lambs lettuce and mix well.