Begin by preparing the noodles. Soak the glass noodles in hot water for 5 to 7 minutes or as instructed on the package. Once they become soft, translucent, and pliable, drain them thoroughly. Rinse under cold water to halt further cooking and to keep them from sticking. If desired, use kitchen shears to snip them into shorter, more manageable lengths.

If you’re opting for ground meat, cook it over medium heat in a skillet until it’s browned and no longer pink. Use a spatula or spoon to break it into crumbles while cooking. Once done, drain any excess fat and let it cool slightly. If using shrimp, ensure they’re fully cooked, tender, and chilled before adding to the salad.

For the dressing, use a large mixing bowl. Combine the fresh lime juice, fish sauce, sugar, and optional minced garlic and chili slices. Whisk until the sugar dissolves and the flavors are well blended. Taste and adjust—more sugar for sweetness, more lime for brightness, or water to soften the acidity and saltiness.

Add the cooked noodles to the bowl along with your protein of choice. Add in cherry tomatoes, red onion, celery, carrots, cilantro, mint (if using), and green onions. Gently toss everything with the dressing, ensuring the noodles and vegetables are evenly coated and the flavors are well distributed.

To serve, divide the salad among plates or bowls. Sprinkle with crushed roasted peanuts for added texture and a hint of nutty depth. Serve immediately while the herbs are fresh and the dressing is vibrant. Enjoy the burst of spicy, sour, sweet, and salty in every bite.