Rice Noodles with Shrimp and Coconut-Lime Dressing

• 6 tablespoons unsweetened coconut milk
• 3 tablespoons fresh lime juice
• 5 teaspoons fish sauce
• 1 tablespoon finely grated shallot
• 1 tablespoon light brown sugar
• ¼ cup vegetable oil
• 8 ounces dried rice stick noodles

Kosher salt

• 12 ounces peeled cooked deveined medium shrimp, halved through centerline
• 1 Persian cucumber, very thinly sliced
• 2 cups trimmed watercress
• 1 cup cilantro leaves with tender stems
• 1 Fresno, serrano, or Thai chile, very thinly sliced
• ¼ cup crushed salted, roasted peanuts

1. Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified; set aside.
2. Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
3. Toss noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with chiles and peanuts and drizzle remaining dressing over.
4. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.