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1
Whisk everything together and taste.
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2
Adjust for acidity, sweetness, and heat; set aside.
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3
Heat 2 inches of the oil in a wok or large, deep skillet to 375F, or just below the smoking point.
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4
Fry the noodles in two batches; they will cook and expand almost instantly (and the shape of the wok has room for the noodles to puff).
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5
Remove them with a slotted spoon or basket, and drain on paper towels.
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6
Assemble the ingredients in a large bowl; set aside.
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7
In a medium nonstick skillet, heat the peanut oil and saute the shallots and garlic until golden, stirring constantly so as not to burn the garlic.
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8
Add the lemongrass and ginger and stir for 12 minutes.
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9
Stir in the shrimp and pork and cook, breaking up lumps with a spoon, for about 3 minutes.
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10
Add the Thai Base and stir to incorporate.
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11
Allow the mixture to simmer and thicken for about 2 minutes.
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12
Taste for seasoning, adding salt if necessary, and remove from the heat.
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13
Toss the warm shrimp and pork mixture with the salad ingredients until well combined.
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14
Add the noodles and toss again; serve immediately on a large platter or individual plates.
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15
Garnish with additional chopped herbs and a drizzle of the Thai Base, if desired.
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16
The recipe for the Thai base makes more than youll need in this salad, but the base will keep in the refrigerator for several weeks.
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17
Its great to have on hand to flavor other dishes; you can basically use it anywhere youd use soy sauce.
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18
Splash it into stir-fried broccoli, shrimp, eggplant, or noodles.
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19
Its delicious with pork dishes as well.
