Yum woon sen / bean noodle salad

Pork-less seafood version for a popular Thai mung bean vermicelli salad. Add calamari and scallops for a more complex taste.

<Ingredients>

(3-4 servings)

50 g (1 small bundle) mung bean vermicelli
4-5 tbsp chicken stock
Small handful (8-10) prawns
3 red chili peppers
3 tbsp roasted peanuts (unsalted)
1/3 red onion
1 stalk celery
1 green onion
Small handful cilantro
2 prik ki nu Thai green chili peppers
1 lime
2 tsp nam pla fish sauce


<Directions>
1.

Rehydrate bean noodles in water for 10-20 minutes.

Drain, and cut into 10 cm.

2.

Shell and devein prawns. If using frozen prawns, rub potato starch and rinse with water.

3.

Dry-fry dried red chili peppers and peanuts, and set aside.

4.

In a pot, put chicken stock, bring to boil, and add prawns.

When they turn pink, put bean noodles and stir.

When noodles absorb stock, remove from heat, and transfer to a medium/large bowl.

5.

Thinly slice red onion, celery, green onion, and green chili peppers.
Chop cilantro.
Pound lime with knife handle, and cut into four.

6.

In a small bowl, put nam pla, squeeze lime, and add green chili pepper.

7.

In the bean noodle & prawn bowl, add all ingredients, and mix well.

<Notes>

• Prik ki nu green pepper is small but quite spicy. If unsure, start with one pepper or remove seeds. Any spicy pepper can substitute.
• Pounding lime beforehand makes juicing easier. 
• Tomato and Asian/English cucumber are nice additions.