Thai Glass Noodle Salad With Prawn & Pork

Soak the noodles in a bowl of hot water until just loosened, then drain. Set aside.

Fill a medium pot halfway with water and bring to the boil.

Meanwhile, make the dressing. Using a pestle and mortar, pound the garlic, chillies and whole coriander stems together, or mince by hand. Add the sugar, lime juice, fish sauce and sriracha, then mix well and set aside.

Finely dice the celery, half the cherry tomatoes and finely slice the onions. Transfer it all to a large mixing bowl. Crush the roasted peanuts and add half to the bowl.

Add the noodles to the boiling water for 2 mins, then use tongs to remove back into the same bowl. Cut four large snips in the noodles and set aside. Cook the prawns for 30 seconds in the same water until opaque, then remove to the salad bowl. Now pour out most of the water, leaving just enough to just coat the base of the pot. Add the pork mince with a pinch of salt and 1 tsp fish sauce, then use a spatula to break up the pork. Simmer for 2 mins, or until cooked.

Use a slotted spoon to transfer the pork into the salad along with a spoonful of the pork stock. Tip the hot noodles and all the dressing into the salad bowl, then toss well.

Serve immediately with the remaining peanuts, crispy shallots, sliced cucumber and some lettuce cups.