- Main
- Salad
- Shellfish
- Thai
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the dressing
- 1/4 cup
fresh lime juice, from 2–3 limes
- 3 tbsp
fish sauce
- 1 tbsp
sugar
- 2
Thai bird's eye chilies, finely chopped, seeds in
- 2 cloves
garlic, finely minced
For the salad
- 4 oz
dried glass noodles (bean thread / mung bean vermicelli)
- 8 oz
large shrimp, peeled and deveined
- 8 oz
ground pork
- 2
celery stalks, thinly sliced on an angle
- 1
small red onion, thinly sliced
- 1 cup
cherry tomatoes, halved
- 3
scallions, cut into 1-inch pieces
- 1 cup
cilantro leaves and tender stems, loosely packed
- 1/3 cup
roasted peanuts, roughly chopped
- Dairy-free
Contains peanuts (roasted peanuts), fish (fish sauce) and shellfish (large shrimp).
Not checked: Thai bird's eye chilies, dried glass noodles (bean thread / mung bean vermicelli), cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the dressing: in a small bowl, stir together the lime juice, fish sauce, sugar, chilies and garlic until the sugar dissolves. Taste — it should be sharply sour, salty and hot. Set aside.
5 min
- 1/4 cup fresh lime juice
- 3 tbsp fish sauce
- 1 tbsp sugar
- 2 Thai bird's eye chilies
- 2 cloves garlic
- Step 2
Soak the glass noodles in a bowl of warm tap water until pliable but still firm, about 10 minutes. Drain and set aside; don't cook them yet.
10 min, hands-off
- 4 oz dried glass noodles (bean thread / mung bean vermicelli)
- Step 3
Bring a medium pot of water to a gentle simmer. Add the ground pork, breaking it up with a spoon, and cook until no pink remains, 2–3 minutes. Scoop it out with a slotted spoon into a bowl and spread it out to cool, crumbling any clumps.
4 min
- 8 oz ground pork
- Step 4
In the same simmering water, poach the shrimp until just pink and opaque, 1–2 minutes. Scoop out into a bowl and let cool.
3 min
- 8 oz large shrimp
- Step 5
Return the water to a boil and add the drained noodles. Cook just until clear and tender, 30–60 seconds. Drain and rinse under cold running water until fully cool, then drain well and cut through the pile a few times with scissors so it isn't one long tangle.
3 min
- 4 oz dried glass noodles (bean thread / mung bean vermicelli)
- Step 6
Put the noodles, pork and shrimp in a large bowl and chill in the fridge for 15 minutes so the salad is cool and crisp. (You can hold them here up to a day.)
15 min, hands-off
- 4 oz dried glass noodles (bean thread / mung bean vermicelli)
- 8 oz large shrimp
- 8 oz ground pork
- Step 7
Add the celery, red onion, cherry tomatoes and scallions to the bowl. Pour over the dressing and toss well with your hands or tongs so the noodles soak it up.
3 min
- 1/4 cup fresh lime juice
- 2 celery stalks
- 1 small red onion
- 1 cup cherry tomatoes
- 3 scallions
- Step 8
Add most of the cilantro and peanuts and toss once more. Taste and add a squeeze more lime or a splash more fish sauce if it needs it. Pile onto a platter and scatter the rest of the cilantro and peanuts over the top. Serve right away, cold.
3 min
- 1 cup cilantro leaves and tender stems
- 1/3 cup roasted peanuts
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026