Prepare the glass noodles by cooking them according to package instructions, usually boiling for 6–8 minutes. Drain and rinse with cold water for 1–2 minutes, tossing with sesame oil.

Chop the cucumber, red bell pepper, and carrot. Thinly slice the cucumber and bell pepper, and julienne the carrot. Combine the fresh veggies in a large mixing bowl.

Add the protein to the bowl. Slice cooked shrimp or chicken into bite-sized pieces, or cube tofu for vegetarian option. Gently mix into the vegetables and noodles.

Whisk together fresh lime juice, soy sauce, sugar, sesame oil, and optional fish sauce in a small bowl until well combined and fragrant.

Drizzle the dressing over the salad mixture and gently toss everything together using tongs for about a minute.

Transfer the salad to a serving platter and garnish with chopped peanuts and fresh cilantro before serving.