Place the glass noodles in a bowl and pour in room temperature water to cover completely. Leave to soak for about 20 minutes.

While the noodles soak, place the lemongrass, chilies, kaffir lime zest and leaves, galangal, cilantro roots, and palm sugar in a mortar. Use a pestle to grind finely.

Pour in the lime juice and fish sauce, and mix thoroughly. Leave the dressing to steep.

Discard the casings of the sausages and crumble the meat into a frying pan. Cook until lightly browned.

Add the shrimps and cook, tossing often, until both sausage meat and shrimps are cooked through.

In a pot, boil about four cups of water.

Drain the soaked noodles and add to the boiling water. Cook for two minutes.

Drain the noodles and add to a mixing bowl.

Strain the dressing and add the sausage meat and shrimps to the noodles.

Pour in half of the dressing and toss thoroughly.

Add the sliced shallots and tomatoes, then mix well.

Pour in the rest of the dressing and toss again.

Add the Thai basil and cilantro, and toss once more.

Transfer the salad into a serving bowl.

Optionally, sprinkle with more chili slices and salted peanuts before serving.