Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)

Soak 90 g glass noodles in warm water for 10 minutes, until they bend but are not fully soft. Add them to boiling water and cook over medium heat for 2 minutes. Once the noodles look clear, drain them immediately, rinse them under cold water, and remove the water thoroughly. Add 140 g shrimp to the same boiling water and begin checking them at about 2 minutes. Shrimp size affects the required time, so remove them only after the centers have turned opaque, then drain them well. Thinly slice 50 g red onion, cut 60 g celery diagonally, and roughly chop 15 g cilantro without crushing the leaves. Mix 2 tbsp lime juice, 1.5 tbsp fish sauce, and 1 tsp palm sugar until the sugar dissolves. Add the drained noodles, shrimp, red onion, and celery to the dressing and toss quickly without breaking the noodles. Fold in the cilantro last and serve immediately. The cold rinse cools the noodles promptly so residual heat does not continue softening them. The shrimp's opaque center, rather than an exact two-minute promise, is the doneness check. Draining both components before mixing keeps cooking water from diluting the measured dressing.