Make noodles according to package directions. When done, drain in a strainer and rinse thoroughly with cold water. Allow to drain completely.
Place about ½ teaspoon of oil in a large food storage container and add noodles. Toss to coat completely. Cover with SNAP lid and store in refrigerator until ready to use. {This will help the noodles not stick together when refrigerated.}
Store shrimp and prepped veggies in separate SNAP containers and refrigerate until ready to use.
Make Dressing In a small heat proof bowl, combine peanut butter and about a tablespoon or two of coconut milk. Microwave for about 20-30 seconds until the peanut butter melts a bit. Stir until smooth.
Measure out coconut milk, soy sauce, sriracha, ginger and lime juice into a container like the Little Salad Shaker. Add the liquefied peanut butter mixture. Secure the top and shake vigorously to combine. Refrigerate until ready to use.
When ready to serve, make a bed of noodles and top with shrimp and desired vegetables. Drizzle with Spicy Coconut-Peanut Dressing and sprinkle with chopped cilantro.