Made with bean thread noodles, ground pork, shrimp, peanuts, and fresh herbs tossed in a spicy and sour Thai dressing, this gluten-free salad takes only 30 minutes to put together.
Soak glass noodles in water for 5-6 minutes and drain.
Pound garlic and chili with a mortar and pestle. Add fish sauce, lime juice, palm sugar, and mix well. Set aside.
Boil a pot of water and cook the noodles for 2 minutes. Take the noodles out of boiling water leaving the hot water in the pot.
Drain and cut the noodles to a manageable length with kitchen scissors.
In the hot water over medium heat, add the shrimp and poach until fully cooked. Take the shrimp out of the pot.
Add the ground pork in the hot water and fully cook. Strain the water from the pork using a skimmer.
Combine noodles, shrimp, pork, shallot, green onion, tomatoes, and cilantro in a large mixing bowl. Drizzle the salad dressing over everything and toss well.
Garnish with roasted peanuts on top. Serve warm or chilled.