Piquant Prawn Salad - or as I like to call it... the best salad ever!

I love this "salad"! This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I will put in parenthesis whatever adjustments I make so you can see all of the options! This recipe serves 4.

Ingredients:
-7 oz rice vermicelli (or whatever rice noodles you happen to have on hand)
-(8 baby corn cobs, halved)
-5 oz snow peas
-1 Tbsp vegetable oil
-2 garlic cloves, finely chopped
-1 inch piece of fresh ginger, peeled and finely chopped
-1 fresh red or green chili, seeded and finely chopped
-1 lb raw peeled jumbo shrimp
-4 green onions, very thinly sliced
-1 Tbsp toasted sesame seeds
-1 lemon grass stalk, thinly shredded (when you can find it)

For the dressing:
-1 Tbsp chopped fresh chives
-1 Tbsp Thai fish sauce
-1 tsp soy sauce
-3 Tbsp peanut oil
-1 tsp sesame oil (or if you love sesame oil as much as I do, use it instead of peanut oil!)
-2 Tbsp rice vinegar

-Put the rice noodles in a heat proof bowl, cover with boiling water, let sit for 10 minutes. Drain, refresh with could water, drain again and set aside.
-The dressing can also be made ahead by combining and either shaking or whisking all of the dressing ingredients together and then setting aside.
-Saute (or steam) the snow peas (and baby corn) and set aside.
-Heat the oil in a frying pan (or wok). Add the garlic, ginger and chili and cook for one minute. Add the shrimp and cook until just pink. Stir in the green onions, snow peas, (baby corn) and sesame seeds. Toss lightly to mix.
-Tip the contents of the pan over the rice noodles.
-Pour the dressing on top and toss well. Sprinkle with lemon grass and serve or chill for one hour before serving.

Enjoy this light flavorful salad!