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Peanut sauce
Prepare the rice noodles according to package instructions. Drain and return to the pot, off heat. To prevent sticking, toss with a drizzle of sesame oil. Set aside.
While the noodles cook, make the peanut sauce. Add the peanut butter, coconut aminos, rice vinegar, sriracha, ginger, sesame oil, and 2 ½ tablespoons of warm water to a small bowl or jar and whisk until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth. Set aside.
Add the shrimp to a large bowl and toss with a generous sprinkle of kosher salt and ground black pepper, enough to lightly coat all of the shrimp.
Heat a large skillet over medium heat and coat with olive oil or avocado oil spray. Once heated, transfer the shrimp to the skillet in a single layer (work in batches if needed). Cook for about 3 minutes per side, until light pink and lightly browned on the outside. Remove from heat.
Assemble the bowls: evenly divide the cooked rice noodles, cabbage, carrots, cucumber, and cooked shrimp among four bowls. Top each bowl with a generous drizzle of peanut sauce, plus the green onion and mint. Finish with a squeeze of lime and serve.