In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.
Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side.
Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you've prepped all of the ingredients so noodles don't stick together. Drain and rinse.
Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions.
Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.
Drizzle each serving with peanut sauce.
*Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls.
You want to have the noodles ready at the very end so they don't get sticky.
Recipe source: inspired by Pinch of Yum
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