> 8 oz pad Thai rice noodles
> 2 tbsp toasted sesame oil
> 1 lb cooked medium/large peeled shrimp, tails removed
> 2 limes, divided
> 8 rice paper wrappers
> 1/2 cup fresh cilantro leaves
> 1/2 cup hoisin sauce
Cook the rice noodles according to package directions. Drain and rinse with cold water. Drain well, then toss with the sesame oil.
Meanwhile, to a medium bowl, add the shrimp. Squeeze juice of 1 lime over shrimp and season with salt. Toss to combine. Cut remaining lime into wedges for serving.
Pour very warm water into a pie plate. Working with 1 rice paper wrapper at a time, dunk in water until soft. Spread wrapper out on cutting board. Across center, place 4–5 cilantro leaves. Arrange 3–4 shrimp side by side on top of cilantro. Add some noodles.
Fold bottom of wrapper up over filling and tuck under. Fold in sides, then roll up to seal. Arrange on a platter under damp paper towels. Repeat with remaining wrappers, cilantro, shrimp, and noodles. Serve with lime wedges and hoisin sauce.
To make these up to 3 hours ahead, cover the rolls with damp paper towels and tightly wrap platter in plastic, then refrigerate.