---

Ingredients
4 small bundles of cellophane noodles (mung bean noodles).
1/4 cup dried chili peppers
1/2 cup roasted peanuts
1 cup of chicken broth
1 pound of fresh peeled prawns
2 large fresh and juicy limes
3-4 tbsp fish sauce
2 fresh Thai Chili peppers
½ of medium size red onion
2 stalks of green onion
½ bunch of cilantro
1 stalk of celery
Lettuce (iceberg or romaine)

Dressing
Squeeze 2 large fresh and juicy limes into a bowl.
Add about 3-4 tbsp fish sauce
Mix them together and set the dressing aside


Cooking Instructions
Soak 4 little bundles of mung bean noodles in cold water for at least 10 minutes.
Drain and cut them into 4" long strips.
Heat a small pan on low heat.

Add the chili peppers and toast them until they turn real dark. (turn your stove exhaust up to maximum so any smoke from roasting chilies don't overwhelm you)
Set the chilies aside in a bowl and then toast the roasted peanuts...just a bit to make sure they are nice and crunchy
Bring 1 cup of chicken broth to a boil in a deep pan.
Add fresh prawns (Make sure they are peeled. If you use the frozen ones you have to thaw them first) .

Cook prawns in broth until they turn pink
Add the mung bean noodles and so they don’t stick together
When the noodles become transparent they are cooked.
( It only takes only few minutes to cook them.)
Turn the heat off.
Put the cooked noodles and prawns into a large mixing bowl and set them aside
Next, slice up red onion, green onion and cilantro ,Thai chili peppers and celery
Pour lime juice dressing over the mixing bowl containing your noodles and prawns
Toss it so it mixes well.
(Taste to see if you want to add any more lime juice or fish sauce)
Add the cut up vegetables to the mixing bowl and toss again

Garnish with roasted peanuts and roasted dried chili pepper
Serve on lettuce