Fill a medium pot with salted water and bring to a boil. Once it boils, add the noodles and turn off the heat. Cover the pan and let the noodles soak for about 10-12 minutes or until tender. The noodles should not be chewy. Drain and rinse under cold water. Set aside.
Mix together the lime zest, salt, pepper, garlic powder, and canola oil in a medium bowl. Add the shrimp and set aside to marinate for 15 minutes or so.
Mix Sriracha, honey, soy sauce, and lime juice in a small bowl. Set aside.
Make the dressing by combining fish sauce, sugar, water, lime juice, rice vinegar, garlic, and minced chili pepper in a small mason jar (or a bowl). Shake the jar to mix dressing.
Heat a casti-iron grill pan over medium-high heat. Thread the shrimp through skewers to prevent it from curling and to facilitate turning during grilling.
Grill shrimp skewers for about 2-3 minutes per side, basting frequently with the glaze. The shrimp is cooked when it turns pink.
To serve, divide noodles among 4 large soup bowls or plates, then top each with an assortment of vegetables (carrots, cucumbers, bean sprouts) and your choice of herbs (mint, cilantro, Thai basil, scallions). Add sliced jalapeños and crushed peanuts, and serve shrimp (on skewers or de-skewered) on top of salad. Serve the dressing on the side.