Thai Glass Noodle and Shrimp Salad

https://www.seriouseats.com/yam-woon-sen-glass-noodle-salad-5206676

INGREDIENTS

For the Dressing:

• 3 cilantro roots (10g), cleaned (see note)
• 2 fresh red Thai chiles, stemmed (see note)
• 1 small garlic clove (4g), peeled
• Kosher salt
• 1 tablespoon plus 1 ½ teaspoons (20g) sugar
• ¼ cup (60ml) fresh lime juice from 2 to 3 limes
• ¼ cup (60ml) fish sauce

For the Salad:

• 2.8 ounces (80g) Thai mung bean glass noodles (see note)
• 8 large shrimp (about 5 ounces; 140g) peeled and deveined
• 3.5 ounces (100g) ground pork
• 3 fresh red Thai chiles, stemmed and thinly sliced into rounds (see note)
• 1 plum tomato (about 150g), cored, seeded, and cut lengthwise into 1/4 inch-wide strips
• 1 medium shallot (50g), thinly sliced
• 2 tablespoons (40g) roasted unsalted peanuts, roughly chopped
• 3 sprigs fresh cilantro including tender stems (5g), cut into 1-inch pieces
• 5 sprigs (10g) Chinese celery including tender stems, cut into 1-inch pieces, or 1 small celery rib, thinly sliced (see note)

DIRECTIONS

1. For the Dressing: In a granite mortar and pestle, combine cilantro roots, chiles, garlic, and a pinch of salt, and pound into a fine paste, about 2 minutes. Add sugar and work pestle in a circular motion against mortar until sugar is fully dissolved, about 1 minute. Add lime juice and fish sauce and stir to thoroughly combine. Transfer dressing to a large bowl and set aside.

2. For the Salad: Place glass noodles in a medium bowl and cover with room temperature water. Allow noodles to hydrate until pliable, about 10 minutes. Drain, and set aside.

3. Meanwhile, in a small saucepan, bring 1 cup (240ml) lightly salted water to a boil over high heat. Add shrimp, stir to ensure they are fully submerged, and then remove from heat. Allow shrimp to poach, undisturbed, until they change color and are just cooked through, about 1 minute. Using a slotted spoon, immediately transfer shrimp to bowl with dressing, leaving poaching water in saucepan.

4. Return water to a boil over high heat and add pork. Cook, using a spoon to stir and break up any large clumps of meat, until cooked through, about 1 minute. Using a slotted spoon, immediately transfer to bowl with dressing.

5. Return water to a boil over high heat, add glass noodles and more water as needed until noodles are submerged. Cook, stirring frequently until noodles swell and become translucent, about 2 minutes. Using a fine-mesh strainer, drain noodles, shaking strainer to get rid of excess moisture, and transfer to bowl with dressing.

6. Using a large spoon or tongs, toss noodles, shrimp, and pork with dressing until evenly coated. Add sliced chiles, tomato, shallot, and half of the peanuts and continue to toss until well combined and most of the dressing has been absorbed by the noodles. Add cilantro and Chinese celery and toss to combine. Transfer to a large serving platter or divide between individual serving plates, sprinkle with remaining peanuts, and serve.