Yield: 6 servings.
1 6-oz. pkg. thin rice noodles (maifun)
1 head bibb or butter lettuce, washed and dried
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
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.