Avocado Spring Roll Noodle Salad - California Avocados

Ingredients

• 1 (8.8-oz.) package thin rice noodles (I like Thai Kitchen brand)
• As needed Peanut Sauce (see make-ahead recipe below)
• 12 oz. steamed, chilled shrimp, deveined and shelled
• 1 medium carrot, peeled and cut into matchsticks
• 1 cucumber, peeled, seeds removed and cut into matchsticks
• 1 red bell pepper, seeds and membranes removed, and cut into matchsticks
• 2 ripe Fresh California Avocados, seeded, peeled and cut into slices
• 1 bunch fresh basil (about .5 oz.), cut into chiffonade (thin ribbons)
• 4 sprigs fresh mint (about .25 oz.), leaves removed and roughly chopped
• Peanut Sauce Ingredients
• 1 Tbsp. grapeseed oil
• 3 cloves garlic, finely minced or crushed
• 1 Tbsp. grated fresh ginger
• 1/3 cup Thai sweet chili sauce
• 1/3 cup creamy peanut butter
• 2 Tbsp. red miso paste
• 2 Tbsp. honey
• 2 tsp. toasted sesame oil
• 2 tsp. rice vinegar
• 1 cup warm water