- Soak rice vermicelli in hot water for 2 mins. Drain and set aside.
- Saute prawns in a pan with oil. Cool slightly, slice in half length-ways and set aside.
- Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
- Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
- Garnish with peanuts and serve.