Thai glass noodle salad - a light, intensely flavored yum (salad) featuring mung bean vermicelli tossed with ground pork or shrimp, Chinese celery, tomatoes, shallots, dried shrimp, and toasted peanuts in a dressing that hits all the Thai flavor dimensions simultaneously: sour lime, salty fish sauce, fiery chilies, savory toasted shrimp, and a hint of sweet. Glass noodles have a translucent, slippery quality when soaked that absorbs the dressing while maintaining a pleasant chew. Served at room temperature.
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Soak the glass noodles in cold water for 10 minutes . Drain and cut into manageable 6-inch lengths with scissors. Blanch in water for 30 seconds only. Drain and cool with cold water immediately to prevent clumping. The noodles should be translucent and slightly chewy.
Cook the ground pork by either breaking it into small pieces in a skillet over high heat until cooked through, or in water. Season with a splash of fish sauce. Cool completely.
Briefly the shrimp in salted water until just pink. Drain and cool. Toast the dried shrimp in a dry skillet over medium heat for 2 minutes until fragrant.
Make the dressing by combining lime juice, fish sauce, and palm sugar. Stir until the sugar dissolves. Add the sliced chilies.
In a large bowl, combine the cooled glass noodles, pork, shrimp, dried shrimp, Chinese celery, shallots, and tomato wedges. Pour the dressing over and toss thoroughly. Taste and adjust the balance - it should be aggressively sour and salty with noticeable heat. Transfer to a serving plate and top with crushed peanuts. Serve at room temperature.
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