Skillet Rice Noodle Bowl with Shrimp and Vegetables

Ingredients

1/2 cup warm water
1 tablespoon sugar
2 tablespoons fish sauce
1 clove garlic, grated with a microplane or made into a paste (about 1 teaspoon)
2 tablespoons rice wine vinegar
1 teaspoon sambal or chili-garlic sauce
1 (6.75-oz) package rice vermicelli
1 tablespoon olive oil
1/2 pound medium or large peeled and deveined shrimp
2 tablespoons fresh juice from about 2 limes
1/2 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup thinly sliced cucumbers
4 scallions, thinly sliced, white and light green parts only
1/4 cup peanuts, crushed (optional)
1/2 cup fresh cilantro, roughly torn
Lime wedges, for serving

In a mixing bowl, combine the water and sugar until dissolved, then add the fish sauce, garlic, rice wine vinegar, sambal and mix until combined. Taste, adjust seasoning as needed and set aside.
Prepare the vermicelli according to the package instructions, soaking as necessary. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until hot. Add the shrimp, season with salt and cook, tossing and stirring constantly, until pink and no longer translucent, about 4 minutes. Finish the shrimp with the lime juice and set aside.
Drain the noodles, divide them between two bowls and top with the vegetables, equally dividing those between the bowls. Top with the shrimp and peanuts, if using, and serve the sauce on the side along with the lime wedges.