Magic Noodle Salad
3 ounces woonsen noodles (mung bean thread noodles; also called cellophane or glass noodles)
1/2 ounce dried butterfly pea flowers
4 whole shrimp, blanched
2 cherry tomatoes, halved
1 tablespoon ground peanuts
1 tablespoon chopped cooked bacon  
1 teaspoon chopped green onion  
1 teaspoon chopped fresh cilantro  
1 teaspoon sliced shallot  
1 teaspoon chopped garlic
1 Thai chile, chopped
2 tablespoons palm sugar  
1 tablespoon fish sauce (salt may be substituted)  
2 tablespoons lime juice  
Instructions:
For the noodles: Soak the noodles and butterfly pea flowers in 16 ounces water overnight.
Once soaked, remove the noodles from the flower water. Bring the blue flower water to a boil; cook the noodles in the blue water until done, about 2 minutes. Immediately transfer the noodles into temperate water to stop the cooking process.
For the toppings: Place the noodles in a mixing bowl and add the shrimp, tomatoes, peanuts, bacon, green onion, cilantro and shallot.
For the dressing: Mash the garlic and chile in a mortar and pestle. Add the palm sugar and fish sauce and pound until dissolved. Stir in the lime juice.
Add the dressing to the noodles and toppings and toss together!
