Ingredients
- 1.4 ounces dry glass noodles
- 1 garlic clove
- 2 Thai bird’s-eye chilis finely chopped
- 4 teaspoons palm sugar
- 2 tablespoons + 1 teaspoon fish sauce
- 3 1/2 tablespoons fresh lime juice
- 1 medium tomato cut into wedges
- 1/4 cup julienned red onion
- 1 stalk Chinese celery thinly sliced
- 1 1/2 tablespoons dried shrimp optional
- 6 fresh shrimp peeled and deveined
- 4 ounces ground pork
- 1/4 cup roasted peanuts roughly chopped
- Fresh cilantro leaves chopped, for garnish
Instructions
- Place the dry glass noodles in a bowl with room-temperature water and let them soak for about 7 minutes until soft.
- 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. If using dried shrimp, soak them in hot water for 5 minutes; then drain and finely chop them before adding them to the vegetables.
- Bring a pot of water to a boil. Drain and cut the soaked noodles into 2-3 inch pieces; then boil them for about 2 minutes. Remove the noodles with tongs, and use the same boiling water to poach the fresh shrimp for 30-45 seconds until just cooked. Remove the shrimp with tongs. Next, add the ground pork with 1 tsp fish sauce into the poaching water, and stir until browned and fully cooked. Drain any excess water from the pork.
- Add the drained noodles, shrimp, and pork to the bowl with the vegetables. Pour the dressing over the mixture and toss to combine. Taste and adjust the seasoning, if needed. Sprinkle roasted peanuts and chopped cilantro on top. Serve immediately.
