Asian Noodle Salad With Shrimp

• 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

1. 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.
2. 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.
3. Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

noodles, lime juice, fish sauce, chiligarlic sauce, sugar, shrimp, cucumbers, sugar snap peas, red bell pepper, mint leaves, cilantro

Taken from www.epicurious.com/recipes/food/views/asian-noodle-salad-with-shrimp-352534 (may not work)