Source: Heath McConnell
Servings: 2 servings

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients

100 grams glass noodles, dried 

100 grams ground pork, minced 

2 small squid, sliced into rings 

6-10 prawns, uncooked, peeled and deveined 

1 large shallot, sliced lengthwise 

handfull cilantro, chopped coarse 

1 cup chinese celery, cut into 1/2″ length pieces 

1 tomatoes, sliced 

2 tablespoons Asian fish sauce 

2 tablespoons fresh lime juice 

1-1/2 teaspoon packed light brown sugar 

4 bird’s eye chilies-red, chopped 

1-1/2 teaspoon pickled garlic juice 

3/4 cup cashews (1/4 pound), crushed 

Notes / Directions

Soak the glass noodles in a bowl of water for 10 minutes, or follow directions. Drain, cut, set aside. 
Cook the pork in a pan of boiling water for 1-2 minutes until cooked, then drain and set aside. 

Cook the squid in a pan of boiling water for 2-3 minutes until cooked, then drain and set aside. 

Cook the prawns in a pan of boiling water for 1-2 minutes until the shrimp change color, then drain and set aside. 

To make the spicy sauce, mix the fish sauce, lime juice, sugar, chilies, and pickled garlic juice together in a bowl until the sugar has dissolved, set aside. 

Cook the noodles in a pan of boiling water for 1-2 minutes until soft and cooked. Drain and rinse in cold water and drain again. Transfer to a bowl, add shrimp (prawns), squid, pork, onion, cilantro, celery, tomato, and the sauce and mix well. Sprinkle with the cashews and serve.