Grilled Shrimp with Rice Noodles

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1 tablespoon vegetable oil, plus more for the grill

1 8-ounce package thin rice noodles, such as vermicelli

1 1/4 pounds peeled and deveined large shrimp

2 tablespoons Thai red curry paste

1/4 cup creamy peanut butter

2 tablespoons rice vinegar

1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine

Kosher salt

1 seedless cucumber, cut into matchsticks

1 yellow bell pepper, thinly sliced

1 carrot, grated

1/2 cup fresh cilantro, roughly chopped