Soak the rice noodles in cold water for 30 minutes, until softened.
Meanwhile, bring a large pot of salted water to a boil and prepare the spring roll sauce.
To prepare the spring roll sauce, pulse all the ingredients together in blender or food processor, until smooth.
Once the noodles are softened, drain and transfer them to the pot of boiling water and allow them to cook for 1-2 minutes and drain.
Heat a large sauté pan over medium-high heat. Spray with PAM and add shrimp. Cook for 2-3 minutes, until opaque. Remove from pan and set aside.
To assemble, toss the noodles with the spring roll sauce and divide them between four bowls. Top with shrimp, serrano pepper, carrots, cucumber, avocado, cabbage, basil, mint, cilantro, peanuts, sea salt flakes, and a heavy squeeze of lime juice. Serve immediately.