Make the dressing

• Combine the Thai chillies, chilli flakes, garlic, fish sauce, palm sugar, lime juice and peanut oil in a small bowl.
• Set aside.

Soak the glass noodles

• Soak the vermicelli noodles in warm water until softened.
• Drain and rinse under cold water to stop them cooking further.

Poach the prawns

• Bring a pot of water to the boil and poach the prawns until they turn pink and are cooked through.
• Set them aside.

Poach the pork

• In the same pot, poach the minced pork, breaking it into smaller pieces as it cooks.
• Once fully cooked, drain any excess water.

Assemble the salad

• In a large mixing bowl, add the noodles, prawns, pork, red onion, cherry tomatoes, coriander, spring onion and roasted peanuts.
• Pour the dressing over and toss until well combined.
• Taste and adjust the seasoning as needed.

Serve

• Transfer to a serving dish and top with extra herbs and roasted peanuts.