1/2 cup peanut oil, divided 36 uncooked shrimp (jumbo size), peeled, deveined, tails left intact 6 cloves garlic, minced 3 tablespoons hot chili paste, such as sambal oelek, divided 2 cups shiitake mushrooms, stemmed, sliced 2 cups asparagus, cut into 1 1/2-inch pieces, diagonally sliced 2 cups thinly sliced red cabbage 1 cup carrots, peeled, cut into matchstick-size strips 1 cup chopped green onions, divided 12 ounces wide thai rice noodles, cooked according to package directions, drained 1/2 cup canned unsweetened coconut milk 1/4 cup fresh lime juice 3 tablespoons fish sauce, such as nam pla or nuoc nam* 1 tablespoon sugar 1/2 cup chopped roasted peanuts 1/2 cup chopped fresh cilantro 1 lime, cut into 6 wedges
Heat half of the oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic; saute until shrimp turns pink, about 1 minute per side. Stir in 1/3 of the hot chili paste. Transfer to large bowl. Repeat with remaining oil, shrimp, garlic, and 1/3 of the hot chili paste.
Add mushrooms, asparagus, cabbage, carrots, and half of the onions to wok. Stir fry 3 minutes. Transfer to bowl with shrimp. Add noodles to wok; stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar, and remaining hot chili paste; stir until heated through, about 3 minutes. Season with salt and pepper.
Divide mixture among individual bowls. Sprinkle with peanuts, cilantro, and remaining onions. Garnish with lime wedges.