Soak the glass noodles in room temperature water for 7-10 minutes until softened and pliable.

In a small bowl, chop the leafy part of the cilantro finely and set aside. Add the stems, minced garlic, and chopped chilies to a mortar and pestle and pound together until a paste forms. Stir in the palm sugar until dissolved, followed by the fish sauce and fresh lime juice.

Place the dried shrimp in a small bowl, cover with room temperature water, and microwave for 45-60 seconds. Allow to cool, then drain.

In a large mixing bowl, combine tomato wedges, julienned onion, and thinly sliced celery. Add the drained dried shrimp and toss lightly.

Boil water in a pot, add soaked glass noodles, and cook for 2 minutes. Drain and set aside.

In the same pot with remaining water, drop in the medium shrimp and cook for 30-45 seconds until pink. Remove and place in the mixing bowl with the veggies.

Drain leftover cooking water, return the pot to the stove, add ground pork with 1 teaspoon of fish sauce, and cook until no longer pink. Add to the mixing bowl with a tablespoon of reserved cooking liquid.

In the mixing bowl, add glass noodles and pour over the dressing. Gently toss until combined. Roughly chop cilantro leaves and sprinkle on top, along with chopped roasted peanuts.

Serve immediately.