Prep the vegetables
Rinse Chinese Celery, Scallion, Cilantro, Mint Leaves, and Tomato, then pat everything dry. If your Shrimp still has shells or a vein, peel and devein it now and pat it dry too. Slice the celery and scallions, thinly slice the Shallots, roughly chop the cilantro and tender stems, pick the mint leaves, and cut the tomato into wedges. Mince the Garlic and finely chop the Thai Bird's Eye Chilies.
Mix the dressing
Finely grate or chop the Palm Sugar, then stir it together with Fish Sauce, Lime Juice, the minced garlic, and the chopped chilies in a large bowl until the sugar mostly dissolves. Keep mixing until the dressing tastes salty, sharp, sweet, and a little fiery. It should seem a touch stronger than you want right now, because the noodles and vegetables will mellow it out later.
Cook the noodles
Bring a pot of water to a boil. Add the Ground Pork, stirring and breaking it up with a spoon, and simmer for 4 minutes until no pink remains. Add the shrimp and cook for 2 minutes more, just until pink and curled. Turn off the heat, add the Glass Noodles, and soak them in the hot water for 5 minutes until tender and translucent.
Drain well
Pour everything into a colander and rinse briefly under cool running water to stop the cooking. Shake it well, then let it drain until the noodles stop dripping.
Toss and serve
Add the drained pork, shrimp, and noodles to the bowl with the dressing. Toss in the celery, scallions, shallots, cilantro, mint, and tomato, then fold gently until everything is evenly coated and glossy. Taste once more, mound into bowls, and serve right away.
