Finely chop the garlic and bird's eye chilies.

Pound the garlic and bird's eye chilies into a coarse paste.

Add 1/2 tablespoon Thai palm sugar to the paste.

Pound until the palm sugar is dissolved and incorporated.

Transfer the pounded paste to a large mixing bowl.

Squeeze juice from 3 limes into the bowl.

Add 2 tablespoons fish sauce and 1/2 tablespoon chicken powder.

Stir the dressing until the seasonings are evenly combined.

Bring 2 liters of water to a boil in a saucepan.

Blanch the glass noodles in boiling water until just tender, about 2 minutes.

Drain the glass noodles and rinse them with cold water to prevent over-softening.

Blanch the squid and prawns in the boiling water until cooked through, about 2 to 3 minutes.

Drain the cooked squid and prawns thoroughly.

Slice the tomato, shallot, and green chili.

Add the cooled glass noodles to the prepared dressing.

Toss the noodles until they are fully coated with dressing.

Add 1 tablespoon Thai chili flakes and 2 tablespoons coriander leaves.

Add the sliced tomato, shallot, and green chili.

Add the blanched squid and prawns to the bowl.

Season with salt to taste, starting with 1/4 teaspoon.

Toss thoroughly until all ingredients are evenly distributed.

Transfer the salad to a serving plate and serve immediately.