- 1 6.75-ounce package rice stick noodles (maifun)
- 4 1/2 tablespoons fresh lime juice
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 4 teaspoons chili-garlic sauce
- 2 teaspoons sugar
- 1 pound peeled deveined cooked medium shrimp
- 1 cup thinly sliced Japanese cucumbers or Persian cucumbers
- 1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1/2 cup (loosely packed) fresh mint leaves
- 1/2 cup (loosely packed) fresh cilantro leaves
- Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
- Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
- Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.