This one is so delicious. I got the recipe from a cookbook Thai Fresh by author and Austin Restaurant owner Kim Lane. Such good tasty food. This recipe is so good. If you want it without the heat, just leave out the peppers and it is still a yummy recipe!

FOR THE DRESSING:

1-2 small Thai chilies, minced
1 t. white sugar
2 t. palm sugar
1/4 c. lime juice
3 T. fish sauce

FOR THE SALAD

8 oz dried glass noodles (I have used all sorts of rice noodles. I even have used medium sized ones and it works great)

2 T. Vegetable oil
2 garlic cloves, minced
1/4 lb. ground pork (I have used Italian sausage and up to 1 lb and it is still yummy and good)
1/4 lb. shrimp (I tend to add more as well of the shrimp as I love them)
1 T. soy sauce
2 T. water
2 Tomatoes, chopped
1/4 cup chopped cilantro
1-2 shallots, sliced thinly
2 green onions, both green and white parts, cut into 1/8 pieces

DIRECTIONS

Make the dressing by whisking together all the ingredients.

Soak the noodles in cold tap water for 30 minutes, then place in boiling water for 10 seconds (I don’t really do this step. I just put them in boiling water for about 1-3 minutes. But remember I tend to use medium thick noodles). Drain and set aside.

Heat the oil in a saute pan over medium heat. Add the garlic and fry until fragrant and slightly browned. Add the pork (breaking it up into small pieces as you add it) and the shrimp and stir occasionally until cooked. (I tend to do the shrimp and pork separate, but remember I also add more pork and shrimp)

Add the soy sauce and water and turn off heat. Place the meat mixture, the noodles, and the rest of the ingredients in a large mixing bowl. Pour the dressing on the salad a little bit at a time and mix well between additions. Taste and add more dressing if desired.