Instructions: This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.

(They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately.

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