Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao)

INGREDIENTS

• 5 ounces uncooked rice vermicelli noodles
• 1/2 cup lukewarm water
• 3 tablespoons granulated sugar
• 1/4 cup fresh lime juice
• 1 tablespoon rice vinegar
• 5 teaspoons fish sauce (such as Three Crabs)
• 2 serrano chiles, thinly sliced
• 4 cups (1/4-inch) slices green leaf lettuce
• 3 cups diagonally cut slices seeded Kirby (pickling) cucumber (about 2)
• 1/4 cup cilantro leaves
• 1/4 cup torn Thai basil leaves
• 1/4 cup torn mint leaves
• 2 teaspoons cornstarch
• 1 teaspoon dark brown sugar
• 1/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1/3 cup (1/4-inch) slices green onions
• 3 garlic cloves, finely chopped
• 1/2 cup unsalted, dry-roasted peanuts, coarsely chopped