Soak the glass noodles in a bowl filled with room temperature water for about 20 minutes.

In a mortar, combine lemongrass, chilies, kaffir lime zest and leaves, galangal, cilantro roots, and palm sugar; grind until fine.

Mix in lime juice and fish sauce; let the dressing steep.

Remove sausage casings and crumble the meat into a frying pan; cook until lightly browned.

Add shrimps to the pan and cook until both the sausages and shrimps are fully cooked.

Bring four cups of water to a boil. Drain the noodles and add them to the boiling water; cook for two minutes.

Drain the noodles again and place them in a mixing bowl.

Strain the dressing and mix in the cooked sausage and shrimps with the noodles.

Stir in half of the dressing, followed by the sliced shallots and tomatoes.

Pour in the remaining dressing and toss gently. Add the Thai basil and cilantro, then toss again.

Transfer the salad to a serving bowl. Optionally add extra chili slices and chopped peanuts before serving.