1 tbsp dried shrimp, soaked in warm water for 10 minutes
3 garlic cloves, smashed
2 tbsp finely chopped coriander (cilantro) stalks
3 red bird’s eye chillies, roughly chopped
1 tbsp palm sugar, grated
3 tbsp Thai fish sauce
3 1 ⁄2 tbsp lime juice
2 - 3 tbsp sesame oil
Dried chilli flakes (optional)
Toasted sesame seeds (optional)
Soak the noodles as per the instructions on the packet but as a rule of thumb, soak them in warm water for about 10 minutes until soft.
Meanwhile, make the dressing: place the soaked dried shrimp, garlic, coriander (cilantro) stalks, bird’s eye chillies and palm sugar in a pestle and mortar and pound to a smooth paste. This should only take a minute or two.
Pour in the fish sauce and lime juice and stir well. Taste and adjust the ingredients to your liking and set this dressing aside.
Put the tomatoes, shallots, celery and carrots in a salad bowl.
Now bring a saucepan of water to a boil over a medium-high heat and add the soaked glass noodles to cook for about 2 minutes.
Remove the noodles with tongs or a slotted spoon and place in a sieve to drain away the excess water. Set aside.
Pour out all but 125ml ( 1/2 cup) of the water in the pan and return to the heat. Add the prawns (shrimp) and cook them for about 2 minutes, or until cooked through.
Transfer with a slotted spoon to rest on the hot noodles.
Add the minced (ground) pork to the remaining water and turn the heat up to high. Stir continuously, breaking the pork up as you do into the water. Cook until the water has dissolved and the pork is cooked through. This should take about 5 minutes.
Put the prawns on top of the salad vegetables and add the cooked pork to the bowl too.
Top with the cooked glass noodles and then pour the dressing all over the noodles. This will help separate them.
Add the chopped roasted cashews and coriander leaves and stir it all up.
Serve immediately or place in the fridge to cool for about 30 minutes.
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