Back to 4 servings Salad 6 ounces glass noodles (mung bean starch) 0.5 pound shrimp, peeled and deveined 0.25 pound ground pork, ground chicken or turkey also works 1 tablespoon fish sauce, for seasoning the pork 1 tablespoon dried shrimp, optional, finely chopped 0.5 small onion, thinly sliced 1 medium shallot, thinly sliced 2 stalks Chinese celery or regular celery, thinly sliced 8 grape tomatoes, halved 0.25 cup cilantro, chopped, plus extra for garnish 0.25 cup roasted unsalted peanuts, roughly chopped, for topping Dressing 7 tablespoons fresh lime juice 6 tablespoons fish sauce 1.5 tablespoons palm sugar, or granulated sugar 4 bird's eye chilies, minced; use fewer for less heat 3 cloves garlic, minced
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1 Step 1: Soak the glass noodles in room-temperature water for 10 to 15 minutes until pliable, then drain and snip them into shorter lengths with kitchen scissors.2 Step 2: Stir together the lime juice, fish sauce, and palm sugar in a small bowl until the sugar has fully dissolved. Mix in the minced chilies and garlic, then leave the dressing to sit until you need it.3 Step 3: Heat the oil in a pan over low heat, add the peanuts, and toast about 2 minutes, stirring, until lightly golden. Remove to a plate.4 Step 4: In the same pan over low heat, stir-fry the dried shrimp about 2 minutes until fragrant and crisp, then remove.5 Step 5: Bring a pot of water to a boil, cook the drained noodles for about 30 seconds until just tender and springy, then drain immediately.6 Step 6: Return the water to a boil, cook the shrimp about 2 minutes until pink and opaque, then remove and drain.7 Step 7: Leave about 1 cup of the water in the pot, add the ground pork and 1 tablespoon fish sauce, and cook over high heat about 3 minutes, breaking up the meat, until it is no longer pink and cooked through. Drain off any excess liquid.8 Step 8: In a large bowl, combine the noodles, shrimp, pork, dried shrimp, onion, shallot, celery, tomatoes and cilantro. Add the dressing and toss gently until everything is coated.9 Step 9: Transfer to a serving plate, scatter the toasted peanuts and extra cilantro over the top, and serve right away while the vegetables are crisp.getsaucepan.com/r/9b9fafd8-a9ce-5a96-81d9-6b8bec2b5086
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