Refreshing Spicy Glass Noodle Salad with Fresh Herbs

Soak the glass noodles in warm water for 5-7 minutes until soft and pliable. Drain well and set aside. Bring a pot of water to a boil, then blanch the softened noodles for 30 seconds. Immediately transfer to an ice bath to stop cooking, then drain thoroughly.

In the same boiling water, cook the shrimp for 1-2 minutes until they turn pink and opaque. Do not overcook. Transfer to an ice bath, then drain and set aside.

Prepare the dressing: In a small bowl, combine lime juice, fish sauce, and palm sugar. Stir until the sugar is dissolved. In a mortar and pestle (or use a small food processor), pound the sliced bird's eye chilies and minced garlic until a rough paste forms. Add this paste to the dressing mixture and stir well.

In a large mixing bowl, combine the blanched glass noodles, cooked shrimp, sliced shallots, halved cherry tomatoes, and sliced Chinese celery.

Pour the prepared dressing over the noodle mixture. Gently toss everything together, ensuring the noodles are well coated with the dressing.

Add the fresh cilantro and mint leaves to the salad. Toss lightly once more to combine the herbs.

Taste and adjust seasoning if needed (add more lime for sourness, fish sauce for saltiness, or sugar for sweetness). Serve immediately, garnished with crushed roasted peanuts if desired.