- 1/3 cup fresh lime juice
- 2 tsp. honey
- 1 serrano chile, very thinly sliced
- 1 1" piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 1 Tbsp. plus 1 1/2 tsp. fish sauce
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 lb. large shrimp (preferably wild), peeled, deveined
- 6 oz. bean thread (cellophane or glass) noodles
- 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
- 1/2 cup salted, roasted peanuts, crushed, divided
- 1 cup basil leaves
- Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
- Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
- Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and 1/4 cup peanuts; toss well.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
- Divide noodle salad among bowls and top with remaining peanuts.