Thai Glass Noodle Salad (Yum Woon Sen)

0 Prepare noodles: Prepare noodles according to package directions, making sure not to overcook. Drain and rinse under cool water. Use kitchen scissors to cut the noodles apart into roughly 6-inch lengths or transfer to a cutting board and slice (this just makes the salad easier to eat). 
1 Make dressing: If you have a mortar and pestle, grind the chilies and garlic into a paste. Add palm sugar and grind until sugar is dissolved. Add lime juice and fish sauce and swirl the pesto around to mix. If you don't have a mortar and pestle you can finely chop the chilis and garlic (be very careful with these super hot chilis - it’s best to use gloves when working with them) and then whisk everything together. Set aside.
2 Bring a pot of water to a boil over medium-high heat. Add shrimp to boiling water and cook, stirring frequently, just until shrimp are opaque and cooked through, 3 to 5 minutes. 
3 Use a slotted spoon to transfer warm shrimp to a mixing bowl and immediately toss with shallots until shallots are softened.
4 Add dressing, tomatoes, and noodles and toss everything together to combine. At this point the salad can be refrigerated for up to 24 hours. 
5 Just before serving, fold peanuts and cilantro leaves into salad. Serve salad at room temperature or chilled.