• Prepare the Maifun rice noodles according to the package and set it aside.

Prepare the shrimp:

• Make sure the shrimp are thawed, peeled and deveined.
• Pat the shrimp dry using a paper towel. Season with a pinch of salt.
• Grab a medium-sized sauté pan and place it over medium heat.
• Add the oil. Once the oil is hot, add minced garlic.
• When the garlic is fragrant, add the shrimp. They will need to cook for about 2-3 minutes per side.
• Once cooked through, remove the shrimp from the heat and set them aside.

Prepare the rice chips:

• In a clean skillet, add avocado oil and place it over medium-high heat.
• Break the rice paper into large pieces using your hands.
• Once the oil is hot, add one piece of rice paper at a time to the hot oil.
• It should immediately puff up. If it doesn’t immediately puff up, then the oil isn’t hot enough.
• Repeat until all rice chips are fried. Place them on a paper towel to absorb any excess oil.

Prep and cut all the vegetables and herbs:

• Julienne cucumbers, julienne carrots, julienne red cabbage, chop the green onions, slice the avocado, remove stems from the fresh herbs. Cut lime into wedges.

Prepare peanut sauce:

• In a small mixing bowl, combine peanut butter, soy sauce, lime juice, sriracha, honey, and warm water. For a thinner sauce add more warm water. Set it aside.

Assemble the bowl:

• Add the prepared Maifun noodles to the base of the bowl.
• Next, add the carrots, cucumbers, red cabbage, avocado, mint, cilantro, and fresh basil.
• Spoon on some of the garlicky shrimp. Top with chopped green onion.
• Drizzle everything with peanut sauce. Add a wedge of lime.