In a mortar, pound the garlic and Thai chilis until slightly mashed. Then stir in the palm sugar, 2 tablespoons of fish sauce, and lime juice until the sugar dissolves.
Combine the tomato wedges, julienned red onion, and sliced Chinese celery in a large mixing bowl.
Add the drained noodles, shrimp, and pork to the bowl with the vegetables. Pour the dressing over the mixture and toss to combine.