Prep the Ingredients: Rinse and peel your shrimp, chop the red bell peppers, cucumbers, and carrots into thin strips. Finely slice the red cabbage and jalapeño, and mash the avocado. Cook the rice noodles according to package directions, then rinse them under cold water for about a minute to prevent clumping.

Make the Peanut Sauce: In a mixing bowl, whisk together 3 tablespoons of creamy peanut butter, the juice of one lime, 2 tablespoons of honey, and 3 tablespoons of tamari until smooth. Add 1 teaspoon of sriracha, 1 teaspoon of fish sauce, freshly grated ginger, and 1 clove of minced garlic. If too thick, add a tablespoon of warm water.

Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, flipping when opaque and pinkish in color. This should take about 4-5 minutes.

Assemble the Bowls: Divide the rinsed rice noodles evenly among bowls as the base. Top each serving with the cooked shrimp and the colorful chopped veggies—red peppers, cabbage, cucumbers, and carrots. Drizzle the creamy peanut sauce generously.

Garnish and Serve: Add sliced avocado on top, a sprinkle of cilantro, and lime wedges. Serve for the best combination of textures and flavors.