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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']

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.

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