Cook 1/3 cup cellophane noodles or angel-hair pasta. With 1 minute cooking time remaining, add 1/4 cup each julienned red bell pepper, julienned carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water. Add 3 ounces peeled shrimp to pot; simmer 3 minutes, drain. Whisk together 1 teaspoon peanut butter, 2 tablespoons rice vinegar, 1 teaspoon brown sugar, juice of 1/2 lime, 1 teaspoon sesame oil, and a dash each red pepper flakes and sea salt. Toss noodles, vegetables, and shrimp with 1/4 cup sprouts and 1 tablespoon each chopped scallion and chopped cilantro. Drizzle with dressing.
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