Wash all vegetables. Slice the red bell pepper, cucumber, and shredded carrots into thin strips, and shred the red cabbage. Slice jalapeño if using.

Bring water to a boil in a large pot, add rice noodles, and cook according to package instructions (usually 3-5 minutes). Drain and rinse under cold water.

In a medium bowl, combine peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, and garlic. Whisk until smooth.

Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, add to skillet, and cook for 2-3 minutes until pink.

In serving bowls, layer rice noodles, shrimp, and an assortment of vegetables. Drizzle with peanut sauce.

Garnish with fresh cilantro and serve with lime wedges.