Bring a large pot of salted water to a rolling boil. Add the mung bean thread glass noodles and blanch for 2 minutes, then transfer to ice water.

In a skillet, heat oil over medium-high heat. Sauté the pork mince until browned (5-7 minutes), then let it rest for 5 minutes.

In a separate pan, toast roasted cashews over medium-low heat for about 5 minutes until fragrant.

In a bowl, whisk together lime juice, fish sauce, and brown sugar until emulsified.

In a large bowl, combine the glass noodles, sautéed pork, celery, carrots, chilies, cilantro, and cashews. Toss gently.

Drizzle the dressing over the salad and toss again until evenly coated.