Cook the noodles

• Boil water in a saucepan and cook the rice vermicelli noodles until tender.
• Drain in a colander and rinse under cold water to stop the cooking.

Make the peanut sauce

• Whisk the peanut butter, soy sauce, lime juice, honey, sriracha and minced garlic in a bowl.
• Loosen with the warm water until smooth and pourable.

Prepare the vegetables

• Julienne the carrot and cucumber, thinly slice the bell pepper and shred the red cabbage and lettuce.
• Pick the mint leaves and chop the cilantro.

Assemble the bowls

• Divide the noodles between bowls.
• Arrange the vegetables, lettuce, herbs and shrimp on top.
• Drizzle with the peanut sauce and sprinkle with crushed peanuts.