Cold Asian Noodle Salad with Shrimp

1 6.75 oz package rice stick noodles (maifun)
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.