Thai Chicken and Shrimp Noodle Salad
['2 tablespoons fresh lime juice', '2 tablespoons fish sauce* (such as nam pla or nuoc nam)', '2 tablespoons Asian sweet chili sauce*', '1 tablespoon vegetable oil', '1 tablespoon sugar', '9 ounces (250 grams) bean thread noodles**', '12 cherry tomatoes, halved', '12 cooked peeled deveined medium shrimp', '1 1/2 cups shredded cooked chicken', '1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed', '1/2 English hothouse cucumber, very thinly sliced (about 1 cup)', '1/2 cup lightly packed fresh mint leaves', '1/2 cup lightly packed fresh basil leaves, torn if large', '1/2 cup lightly packed fresh cilantro leaves', '1/3 cup thinly sliced shallots', '1 red jalapeƱo chile with seeds, sliced into thin rings', '2 tablespoons chopped toasted peanuts', '1 lime, cut into 6 wedges', '*Available in the Asian foods section of most supermarkets and at Asian markets.', '**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.']
Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.
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