Spicy Shrimp And Cellophane Noodle Salad

Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 1 tablespoon grapeseed oil
• 1 red Thai chile, sliced paper-thin
• 1 kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest
• 1 teaspoon oyster sauce
• 1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise
• Two 2-ounce packages dried cellophane noodles
• Boiling water
• Salt and freshly ground pepper
• 2 scallions, thinly sliced
• 1 1/2 cups mint leaves
• 3/4 cup cilantro leaves
• 3/4 cup basil leaves
• 1/2 cup chopped salted roasted peanuts
• Lime wedges, for serving

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