Ingredients

Instructions

1. 1

   Bring a pot of water to a boil. Cook the rice vermicelli according to package instructions (usually 2-3 minutes), then drain immediately and rinse under cold water to stop the cooking process. Set aside to drain well.

2. 2

   In a frying pan, heat the vegetable oil over medium-high heat. Add the prawns and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat.

3. 3

   In a small bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and sliced chili until the sugar dissolves to create the dressing.

4. 4

   In a large mixing bowl, combine the cooled noodles, cooked prawns, julienned carrot, cucumber matchsticks, mint, and cilantro.

5. 5

   Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated with the flavors.

6. 6

   Divide the salad into serving bowls and top generously with the crispy fried shallots and crushed peanuts just before serving.