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!
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