Cold Tossed Bottle Gourd Noodles

Steps

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1. 1
   Peel the carrot and shred it with a box grater; peel the bottle gourd and shred it using a shredding tool. Soak both separately in ice water to maintain crispness. Peel the celery, slice it thinly on the bias, and salt it lightly to draw out excess water.
   ▶ ≈0:13
2. 2
   Prepare the chili peppers by splitting them open and removing the seeds (leave seeds if you prefer extra heat). Peel the garlic and mince it. Rinse the dried shrimp and pat dry.
   ▶ ≈1:57
3. 3
   Heat olive oil in a pan over medium-low heat; add the minced garlic and dried shrimp, infusing them slowly until the garlic begins to turn golden. Be careful not to over-cook to avoid bitterness. Transfer the fragrant garlic-shrimp oil to a small container.
   ▶ ≈2:42
4. 4
   Drain the bottle gourd and carrot shreds and place them in a large mixing bowl. Squeeze dry the celery, add it along with the chili pepper slices, and toss all vegetables together thoroughly.
   ▶ ≈3:27
5. 5
   Cut the cherry tomatoes and extract the juice from lemon or lime. Add all seasonings: salt, sugar, white pepper, fish sauce, raw minced garlic, and the garlic-shrimp oil. Toss with fresh cilantro leaves until flavors are evenly distributed. Optional: scatter roasted peanuts for added texture and richness.
   ▶ ≈4:05