Ingredients
Salad
- 3 oz bean thread noodles (about 2 packs)
- 8 large shrimp (peeled and deveined)
- 4 oz ground pork
- 1/4 small red onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 stalk Chinese celery (thinly sliced or regular celery)
- 1/4 cup cilantro (roughly chopped)
- 2 stalks green onion (diced)
- 1/4 cup roasted peanuts (crushed)
Dressing
- 1-3 Thai chilis (finely chopped to taste)
- 1 clove garlic (grated)
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar (finely chopped or brown sugar)
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons avocado oil (or any neutral oil)
Instructions
- Soak the noodles: Soak the bean thread noodles in boiling hot water according to package instructions, usually about 5 minutes, until they become soft and translucent. Drain well and set aside.
- Make the dressing: In a mixing bowl, combine finely chopped Thai chilis, grated garlic, fish sauce, palm sugar, freshly squeezed lime juice, and avocado oil. Whisk or stir until the palm sugar is dissolved and the dressing is well mixed. Set aside.
- Boil the shrimp: Bring a pot of water to a rolling boil over high heat. Add the peeled and deveined shrimp and cook just until the shrimp turn pink, curl, and are cooked through, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Boil the pork: Using the same pot of boiling water, add the ground pork and break it into small pieces with a spoon. Cook until the pork is no longer pink and is fully cooked, about 3-5 minutes. Remove and drain.
- Toss to combine: In a large mixing bowl, add the soaked noodles, cooked shrimp, cooked ground pork, thinly sliced red onion, halved cherry tomatoes, Chinese celery, chopped cilantro, and diced green onions. Drizzle the prepared dressing over the salad and toss thoroughly to combine all the ingredients evenly.
- Serve: Transfer the salad to a serving platter or individual bowls. Garnish generously with additional cilantro and crushed roasted peanuts for crunch and extra flavor. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- You can adjust the number of Thai chilis to control the heat level of the salad.
- For a vegetarian version, replace shrimp and pork with tofu or mushrooms and use a vegetarian fish sauce alternative.
- Roast peanuts yourself for more aroma or use salted for extra flavor.
- Serve this salad chilled or at room temperature for best taste.
- Use freshly squeezed lime juice to get the best tangy flavor in the dressing.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
