Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

1 cup snow peas

2 medium carrots, peeled and thinly sliced on the diagonal

2 scallions (white and green parts)

4 ounces thin rice-stick noodles

1 pound medium shrimp, peeled and deveined

1 teaspoon sugar

2 tablespoons plus 2 teaspoons fresh lime juice

1 tablespoon plus 1 teaspoon fish sauce

2 tablespoons hoisin sauce

1 teaspoon Sriracha sauce, or more to taste

1 teaspoon honey

2 tablespoons vegetable oil

Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks.  Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl. Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro.  Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles.  In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.