1. Soak noodles in room temperature water for 7-10 minutes until soft and pliable. Drain, then cut the noodles with scissors 2-3 times to shorten them. 
2. Place dried shrimp in a small heatproof bowl, cover with hot water and let sit for 3-4 minutes to soften. You can also cover the shrimp with room temp water then microwave for 1 minute, then let it sit for a few more minutes. (If you’re using large dried shrimp, they will take longer to soften).
3. Place tomato, onion and Chinese celery into a large mixing bowl. When the dried shrimp are ready, drain and pound them in a mortar and pestle until they are broken into smaller pieces. Alternately you can chop them roughly. Add dried shrimp to the mixing bowl.
4. Cut cilantro stems into small chunks and place in the mortar and pestle along with garlic and chilies; pound into a paste. Add palm sugar and pound until dissolved. Add 2 Tbsp of the fish sauce and lime juice and stir to mix.
5. Bring a pot of water to a boil, add glass noodles and cook for 2 minutes. Remove from the water with tongs (you want to keep the water) and place into a strainer to drain excess water; set aside.
6. Add fresh shrimp into the remaining liquid and cook for 30-45 seconds or until they are done. Place the shrimp into the mixing bowl.
7. Pour out the cooking water, leaving just enough water to cover the bottom, and return the pot back on the stove. Once the water boils, add the pork along with 1 tsp of fish sauce and stir until fully cooked. Use a slotted spoon to remove the pork from the liquid and place into the mixing bowl.  Then add about 1 Tbsp of the pork cooking liquid into the mixing bowl as well.
8. Add noodles into the mixing bowl, pour the dressing over and quickly toss to combine.
9. Toss in cilantro leaves and plate. Sprinkle with peanuts and serve immediately!

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