Yield: 6 servings.

1 6-oz. pkg. thin rice noodles (maifun)

1 head bibb or butter lettuce, washed and dried

Dressing:

2 Tbsp. Asian fish sauce or soy sauce

1 lime, juiced (about 2 Tbsp.)

1 jalapeno pepper, seeded and minced

1 garlic clove, minced

2 Tbsp. vegetable or peanut oil

2 Tbsp. seasoned rice wine vinegar

Salad:

2 Tbsp. minced cilantro

1 bunch green onions, thinly sliced (about ¾ cup)

1 ½ cups California seedless grapes, rinsed and halved

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh mint

1 cucumber, peeled, seeded, thinly sliced

¾ cup shredded carrots

1 lb. prawns, deveined, cooked and peeled

½ cup roasted peanuts, chopped

For noodles: Cook rice noodles in boiling water for about 3 minutes or until tender. Drain, then cool thoroughly under running water. Drain again, let sit in colander a few minutes to drain excess water.

For dressing: In mixing bowl, whisk together dressing ingredients. Set aside.

For salad: Combine rice noodles, remaining salad ingredients and dressing. Toss to combine, Place lettuce leaves on plates, put salad mixture on lettuce, sprinkle top with chopped peanuts and serve.