Wash and prepare the fresh vegetables. Chop the bell peppers, slice cucumbers, shred carrots and cabbage, and slice avocado and jalapeño. Place in separate bowls.

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, about 4–6 minutes. Drain and rinse with cold water.

In a mixing bowl, whisk together peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce, grated ginger, and minced garlic until smooth.

Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2–3 minutes until opaque. Remove from heat.

Assemble the bowls by dividing rice noodles, adding shrimp, and arranging the prepared veggies. Drizzle with peanut sauce and garnish with cilantro and lime.