Ingredients

NOODLES

1 cup Snow Peas, thin strips

1 cup Carrots, thin strips

2 cup Shiitake Mushrooms, thin strips

1/2 cup Fried Tofu, thin strips

1/2 cup Red Pepper, thin strips

4 oz Vermicelli Noodles

16 Prawns

DRESSING

2 Tablespoon Fish Sauce

1/4 cup Lime Juice

1/4 cup Tamarind Concentrate

1 Tablespoon Palm Sugar

1 teaspoon minced Garlic

2 Tablespoon minced Shallots

3/4 cup Peanut or Vegetable Oil

Salt and Pepper to taste

GARNISH

1/4 cup Unsalted Roasted Peanuts

1/2 cup Green Onions, thin strips

8 Cilantro Sprigs

1/2 cup Mung Bean Sprouts (heads only)

Preparation

  1. In a medium pot, bring 3 quarts of water to a boil. Add 1 Tablespoon salt. Add vermicelli noodles. Cook until soft and tender. Remove from heat, strain, and cool under cold running water. Strain. Add 1 to 2 Tablespoons oil.
  2. In a medium pot, bring 2 quarts of water to a simmer. Add 1 Tablespoon salt. Add prawns and cook for 5 minutes or until prawns are cooked through. Remove from heat, strain, and cool under cold running water. Set aside.
  3. To prepare dressing, mix all ingredients in a bowl. Add salt and pepper to taste.
  4. To assemble salad, in a large bowl mix all ingredients except dressing, garnishes, and prawns. Season with salt and pepper to taste.
  5. Add half the amount of dressing to the mixed salad. Mix until well combined.
  6. Add prawns on top of salad.
  7. To garnish, sprinkle with crushed roasted peanuts, green onion strips, cilantro springs, and mung bean sprouts.
  8. Serve remaining dressing in a separate bowl.