Cook rice noodles according to package instructions and place in a large bowl; set aside.
Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp to the bowl with the rice noodles.
While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
Add the remaining salad ingredients to the bowl (cucumber - cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.