Thai Glass Noodle Salad

Ingredients

• 4 oz dried glass noodles
• 8 oz medium shrimp, peeled and deveined
• 6 oz ground pork
• 1/2 small red onion, thinly sliced
• 1 celery stalk, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/3 cup cilantro leaves
• 2 scallions, sliced
• 2 to 4 Thai chilies, finely chopped
• 3 tbsp fresh lime juice
• 2 1/2 tbsp fish sauce
• 1 1/2 tbsp palm sugar or brown sugar

Instructions

1. Soak the glass noodles in room-temperature water for 10 minutes, then drain.
2. Bring a saucepan of water to a simmer. Cook the shrimp until pink, about 2 minutes; remove. Cook the pork in the same water, breaking it up, until done. Drain.
3. Cook the noodles in the simmering water for 30 to 60 seconds, just until tender. Drain well and cut into shorter lengths.
4. Whisk lime juice, fish sauce, palm sugar, and chilies until the sugar dissolves.
5. Toss warm noodles, shrimp, pork, onion, celery, tomatoes, cilantro, and scallions with the dressing. Taste and adjust lime, fish sauce, or sugar.
6. Serve slightly warm or at room temperature.