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Pineapple Shrimp Noodle Bowls

['12 oz. pad Thai–style rice noodles', '1 lb. large shrimp', '12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)', '1 tsp. kosher salt', '2 Tbsp. soy sauce or tamari', '1 Tbsp. freshly grated ginger', '2 Tbsp. vegetable oil', '2½ cups pineapple juice', '1 Tbsp. chili-garlic sauce, such as Huy Fong', '1 cup basil leaves, plus more for serving', '2 mini seedless cucumbers, thinly sliced', '½ small red onion, very thinly sliced crosswise', '½ cup salted roasted peanuts, coarsely chopped', 'Lime wedges (for serving)']

Cook rice noodles according to package directions.
Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.
Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

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