Thai Glass Noodle Salad

🔥 Prep

• Soak the 100g glass noodles in warm water for 5 minutes until softened, then drain and set aside.
• Peel and devein the 50g shrimp, then pat dry.
• Use the 100g minced pork as is (no further preparation needed).
• Finely chop 2 tbsp celery and 2 tbsp onion.
• Thinly slice 2 pcs chili (remove seeds for less heat if preferred).
• Measure out 2 tbsp lime juice and 2 tbsp fish sauce into a small bowl for the dressing.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat, add the soaked glass noodles and cook for 3-4 minutes until tender, then drain and rinse with cold water; set aside.
• 2. Heat 1 tsp oil in a skillet over medium-high heat, add the 100g minced pork and cook for 3-4 minutes, breaking it up, until no longer pink.
• 3. Add the 50g shrimp to the skillet and cook for 2 minutes until they turn pink and opaque.
• 4. Transfer the cooked pork and shrimp to a large bowl, let cool slightly for 2 minutes.
• 5. Add the drained glass noodles, chopped celery, onion, and sliced chili to the bowl.
• 6. Whisk together the 2 tbsp lime juice and 2 tbsp fish sauce, pour over the salad, and toss to combine; let sit for 1 minute to allow flavors to meld.

🔥 Serve

• Transfer the Thai Glass Noodle Salad to a serving plate or bowl and garnish with extra chili slices if desired.
• Serve chilled or at room temperature as a light main dish or alongside steamed jasmine rice.
• Pair with a crisp cucumber salad or fresh spring rolls for a complete Thai-inspired meal.