Place dried bean thread noodles in room temperature water for 10 minutes.
Mix 1 tablespoon of soy sauce with the ground pork and set aside in refrigerator.
Combine Fish sauce, Fresh lime juice, Sugar, and chopped chili pepper or red pepper flakes together in a small bowl. You can also add a splash or water to dilute it.
Once noodles have softened, drain water and cut with kitchen scissors to make them shorter. Bring a small pot of water to a boil. Place softened noodles in boiling water and cook for 30 seconds. They should be soft and clear at this point. Drain and place in a mixing bowl.
With the same boiling water, reduce the heat to a simmer and add shrimp. Cook gently for about a minute or until shrimp are pink. Remove and place in same bowl with noodles.
Empty the water from the pot and fill it up with fresh water until it covers a thin layer on the bottom of the pot. Have heat on medium and add ground pork to the pot with water. Break up pork and keep stirring until the pork is full cooked.
In the mixing bowl with the noodles and shrimp, add the cooked pork with some of the cooking liquid. This prevents the salad from being too dry. Now add the dressing, sliced tomatoes, shallots, celery, and green onions. Toss to incorporate and taste to see if additional lime, fish sauce or sugar is needed. Transfer to a plate and top with roasted peanuts. Serve immediately.
Yum Woon Sen is best eaten right away since the noodles will continue to absorb the dressing and therefore I don't recommend storing leftovers.More Thai Salads:Som Tum- Papaya SaladLaap Gai- Ground Chicken SaladNue Nam Tok- Beef Waterfall Salad