Thai Glass Noodle Salad (Yum Woon Sen)

Ingredients

• 1-3 Thai chilis (finely chopped to taste)
• 1 clove garlic (grated)
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar (finely chopped or brown sugar)
• 3 tablespoons lime juice (freshly squeezed)
• 2 tablespoons avocado oil (or any neutral oil)
• 3 oz bean thread noodles (about 2 packs)
• 8 large shrimp (peeled and deveined)
• 4 oz ground pork
• 1/4 small red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 1 stalk Chinese celery (thinly sliced or regular celery)
• 1/4 cup cilantro (roughly chopped)
• 2 stalks green onion (diced)
• 1/4 cup roasted peanuts (crushed)

Instructions

1. 1

   Soak the noodles. Soak the noodles in boiling hot water according to the package instructions, about 5 minutes. Drain and set aside.

2. 2

   Make the dressing. In a mixing bowl, add the Thai chili, garlic, fish sauce, palm sugar, lime juice, and avocado oil. Mix until combined and set aside.

3. 3

   Boil the shrimp. Bring a pot of water to a boil over high heat. Lower the shrimp and cook until they are cooked through, pink, and curled. Remove and set aside.

4. 4

   Boil the pork. Then add the pork into the water and break it into smaller pieces. Remove when fully cooked.

5. 5

   Toss to combine. In a large mixing bowl, add the noodles, red onion, cherry tomatoes, Chinese celery, cilantro, and green onion. Drizzle the dressing and toss to combine.

6. 6

   Serve. Garnish with more cilantro and roasted peanuts and enjoy!