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6 oz
2 tbsp.
1
1
1
2 tbsp.
2 tbsp.
2 tbsp.
1 bunch
1 1/2 cups
2 tbsp.
2 tbsp.
1
3/4 cup
1 pound
1 head
1/2 cup
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Thin rice noodles (maifun)
Dressing
Asian fish sauce or soy sauce
Lime, juiced (about 2 tbsp.)
Jalapeño pepper, seeded and minced
Garlic clove, minced
Vegetable or peanut oil
Seasoned rice wine vinegar
Salad
Minced cilantro
Green onions, thinly sliced (about 3/4 cup)
California seedless grapes, rinsed and halved
Chopped fresh basil
Chopped fresh mint
Cucumber, peeled, seeded and thinly sliced
Shredded carrots
Prawns, deveined, cooked and peeled
Garnish
Bibb or butter lettuce, leaves separated, washed and dried
Roasted peanuts, chopped
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Method
Cook rice noodles in boiling water for about 3 minutes or until tender. Drain, then cool thoroughly under running water. Drain again, then let sit in colander for a few minutes to completely drain excess water. In mixing bowl, whisk together dressing ingredients. Set aside. Combine rice noodles, remaining salad ingredients and dressing and toss to combine. Place lettuce leaves on plates, put salad mixture on lettuce, sprinkle top with chopped peanuts, and serve.
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