Vietnamese Shrimp and Glass Noodle Salad

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Vietnamese Dressing:

2 cloves garlic, minced or crushed

2 fresh long red chiles, seeded and finely diced or julienned

2 tablespoons finely minced fresh ginger

4 tablespoons fish sauce (nam pla)

1 lime, juiced

4 tablespoons water

1 tablespoon sugar

2 teaspoons groundnut oil

1 teaspoon sesame oil

Salad:

8 ounces cooked small shrimp

6 ounces glass noodles

4 ounces sugar snap peas

4 ounces bean sprouts

3 scallions, sliced into thin circles

1/2 cup finely chopped fresh cilantro leaves, to garnish