Ingredients

 80 grams uncooked glass noodles

100 grams ground pork/ chicken

5-6 medium shrimp, peeled and deveined

2 plum tomatoes, cut into quarters

½ onion,  slices

5 cloves of pickle garlic, diced

1 tablespoon chopped Thai bird chili or any kind, it’s fine

½ -1 tablespoon sugar, optional

1 -2 tablespoons fish sauce

2 tablespoons fresh lime juice

1-2 tablespoons juice of pickled garlic

5-6 mint leaves

1 stalk celery sliced in 2 cm lengthwise

1 stalk spring onion

2 coriander stalks and leaves

2 – ½ cup water

Methods

1. Soak the glass noodles in room temperature water until softened about 10-15 minutes. Cut noodles into 4 cm strips.
2. In a frying pan, bring water to boiling, toss in noodles and cook until softened about 1 minuet, drain and set aside.
3. Add a couple spoonful of water to the frying pan and sauté minced chicken until cooked. Remove and reserve. In a boiling water, cook shrimp about 2 minuets and remove. Set aside.
4. In a mixing bowl, mix noodles, minced cooked pork, shrimp, and all the remaining ingredients. Dressing by adding chopped chili, lime juice, fish sauce, pickled juice, pickled diced galic and sugar. Toss gently until all ingredients well mixed.
5. Arrange on a serving plate and serve immediately