Yum Woon Sen (Mung Bean Noodle Salad)

• 1/4 cup dried chili peppers
• 1/2 cup roasted peanuts
• 1 cup chicken broth
• 1 lbs of fresh peeled prawns
• 2 large fresh lemons
• 3 to 4 tbsp fish sauce
• 2 fresh Thai bird chili peppers
• 1/2 of a red onion sliced then
• 2 stalks of green onions diced
• 1/2 bunch of cilantro chopped
• 1 stalk of celery diced
• Lettuce (iceberg or romaine)

1. Make salad dressing first. Squeeze 2 large fresh limes into a bowl. Add about 3 to 4 tbsp fish sauce and mix. Set aside.
2. Soak cellophane noodles in cold water for at least 10 minutes.
3. Toast dried chili peppers in a pan until they just turn dark and set aside. Toast peanuts until they are crunchy and slightly darken. Set aside.
4. Bring 1 cup of chicken broth to a boil in a deep frying pan. Add prawns and cook until done. Add the cellophane noodles and cook until translucent (approximately 2 minutes). Take off heat and put cooked ingredients into a large bowl.
5. Add the diced vegetables to the cooked ingredients. Add salad dressing and toss until well mixed.
6. Taste. Add more lime juice or fish sauce to your liking.
7. Serve with lettuce on the side and garnish with toasted peanuts and dried chili peppers.

dried chili peppers, peanuts, chicken broth, prawns, lemons, fish sauce, fresh thai bird chili peppers, onion, stalks of green onions, cilantro, stalk of celery diced

Taken from www.epicurious.com/recipes/member/views/yum-woon-sen-mung-bean-noodle-salad-50178604 (may not work)