Omit the noodles and make lettuce wraps: Reduce the dressing by half and toss with the shrimp and vegetables along with sliced cucumbers and radishes. Spoon into lettuce leaves.
Total Time: 0:30
Prep: 0:30
Level: Easy
Serves: 4
Ingredients

    1 (2-inch) piece ginger, peeled
    1 large clove garlic
    2-3 limes
    1 red chili
    3 scallions
    1/2 small bunch fresh cilantro
    1/2 c. crunchy peanut butter
    1 (8-ounce) package instant rice noodles
    8 oz. snap peas, cut into thirds
    1 lb. medium cooked, peeled, and deveined shrimp (thawed if frozen), tails removed
    1 large mango, cut into 1/2-inch pieces
    Chopped peanuts and lime wedges, for serving

Directions

    Working over a large bowl, finely grate the ginger, garlic, and zest from 2 of the limes. Squeeze in a 1/4 cup lime juice (you may need 3 limes).
    Finely chop 1/3 of the chili, the white part of the scallions, and cilantro stems (reserve the green ends of the scallions and cilantro leaves). Add them to the bowl along with the peanut butter and 1/3 cup warm water and whisk to combine.
    Place the rice noodles and snap peas in a large bowl. Cover with boiling water and let sit for 3 minutes. Drain and run under cold water to cool. Transfer to the bowl of dressing.
    Meanwhile, thinly slice the green parts of the scallions and the remaining 2/3 of the chili. Add to the noodle mixture along with the shrimp, mango, and cilantro leaves and toss to combine. Serve with peanuts and lime wedges, if desired.