Thaw raw shrimp if frozen under cold water or in the refrigerator. Wash and slice cucumber, red bell pepper, and carrots.

In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, honey, and Sriracha. Stir until smooth, adjusting with water if needed.

Boil water in a large pot, add rice linguine noodles and cook according to package instructions (6-8 minutes). Drain and rinse under cold water.

In a non-stick skillet, heat oil over medium-high. Cook thawed shrimp for 1-2 minutes on each side until pink and opaque. Remove from heat.

In bowls, layer rice noodles, sliced veggies, sautéed shrimp, and drizzle with peanut sauce.