Mont Di with Shrimp (Burmese Rice Noodle Salad)

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until just tender but still firm. Drain, rinse with cold water, and set aside to cool.

In a small pan, heat the vegetable oil over medium heat. Add the sliced shallots and garlic. Fry, stirring frequently, until golden brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Reserve the oil.

Using the same pan (remove excess oil if needed), toast the chickpea flour over low heat, stirring constantly, until it smells nutty and turns light golden. Be careful not to burn it. Transfer to a small bowl and set aside.

In a separate skillet, heat a small amount of the reserved oil. Add the shrimp and cook for 2-3 minutes per side until pink and just cooked through. Remove from heat and set aside.

In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes (if using). Stir until the sugar dissolves completely.

In a large bowl, combine the cooked noodles, shredded cabbage, julienned carrot, and most of the cilantro. Drizzle with the dressing and toss well to combine.

Divide the noodle mixture among plates. Top with the cooked shrimp, a sprinkle of toasted chickpea flour, and the crispy shallots and garlic. Garnish with peanuts (if using) and remaining cilantro. Serve with lime wedges on the side.