Spicy Shrimp And Cellophane-Noodle Salad

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Ingredients

3 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

1 tablespoon sugar

1 tablespoon grapeseed oil

1 red Thai chile, sliced paper-thin

1 kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest

1 teaspoon oyster sauce

1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise

Two 2-ounce packages dried cellophane noodles

Boiling water

Salt and freshly ground pepper

2 scallions, thinly sliced

1 1/2 cups mint leaves

3/4 cup cilantro leaves

3/4 cup basil leaves

1/2 cup chopped salted roasted peanuts

Lime wedges, for serving

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