1-Soak the 1.4 oz of dry glass noodles in room temperature water for 7-10 minutes until they are soft and pliable.

2-Prepare the dressing by chopping the stems of the 10 sprigs of cilantro, along with the 2 cloves of garlic and 1 to 3 Thai chilies, then pound them into a paste. Add the 1 tablespoon of palm sugar and pound until dissolved, then stir in the 2 tablespoons of fish sauce and 3 tablespoons of fresh lime juice.

3-Soak the 1 tablespoon of dried shrimp in room temperature water and microwave or soak in boiling water until softened. Drain, then pound or chop into small pieces. Mix with the 1 medium tomato (cut into wedges), ¼ cup julienned onion, and 1 stalk Chinese celery (or 2 inner stalks of regular celery, thinly sliced) in a large bowl.

4-Boil water in a medium pot. Cut the soaked glass noodles into shorter sections and boil for 2 minutes, then drain and set aside.

5-In the same boiling water, cook the 6 medium or large shrimp for 30-45 seconds until done, then remove and add to the bowl with the vegetables and dried shrimp.

6-Pour out most of the cooking water from the pot, leaving just enough to cover the bottom, then bring to a boil. Add the 3.5 oz of ground pork and 1 teaspoon of fish sauce, stir until the pork is cooked through, then remove with a slotted spoon and add to the mixing bowl along with about 1 tablespoon of the cooking liquid.

7-Add the drained noodles to the bowl and pour the prepared dressing over everything. Toss quickly to combine.

8-Chop the leafy parts of the 10 sprigs of cilantro and add to the salad. Sprinkle with the ¼ cup of roasted peanuts and serve immediately.