Yum Woon Sen — Spicy Glass Noodle Salad with Shrimp

Ingredients

• 6 oz mung bean glass noodles
• 10 oz Shrimp
• 1½ cups Cherry Tomatoes, halved or sliced
• 1 small red onion, sliced paper-thin
• 3 tbsp lime juice
• 2½ tbsp fish sauce
• 1½ tbsp palm sugar
• 3 Thai chilies, minced
• 3 cloves garlic, minced
• ¼ cup roasted peanuts, crushed
• 1 cup mixed cilantro and mint
• 3 celery stalks, sliced on the bias

Method

1. Soak the glass noodles in hot water until pliable, then boil 2 minutes, drain, and rinse briefly. Cut through the pile a few times with scissors so it isn't one endless noodle.
2. Poach the Shrimp in the same water until just done — shrimp turn pink and curl in 2 minutes, ground pork loses its pink in 3, tofu just needs warming.
3. Whisk the lime juice, fish sauce, palm sugar, chilies, and garlic until the sugar dissolves. Taste: sour first, salty second, sweet last, heat all the way through.
4. Toss the still-warm noodles and Shrimp with the dressing and let them sit 3 minutes to drink it in.
5. Fold in the Cherry Tomatoes, red onion, celery, herbs, and peanuts right before serving so everything stays crisp and loud.