Spicy Shrimp Noodle Bowl

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1 pound tail-on peeled and deveined medium shrimp

1 1/2 cups water

1 cup fat-free, lower-sodium chicken broth

1 (8-ounce) bottle clam juice

2 (1/4-inch-thick) slices peeled fresh ginger

1 teaspoon olive oil

3/4 cup thinly sliced red bell pepper

1/4 cup thinly sliced yellow onion

1 garlic clove, minced

1/2 cup sugar snap peas

2 teaspoons chili garlic sauce or 1/2 teaspoon crushed red pepper

1/4 teaspoon salt

3 ounces uncooked rice sticks

2 tablespoons fresh cilantro leaves

Lime wedges

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