Combine the sesame paste, curry paste, oils, vinegar, coconut milk and soy in a small food processor.
Separate about 1/4 of the dressing and dip the shrimp in it. Grill the shrimp just until done.
Ten minutes before serving, cook rice noodles 3 minutes, drain and add 1/2 cup dressing. Toss to keep noodles from sticking together. While noodles cook, in a large pot heat the remaining dressing just to the simmering point. Add all the vegetables except for the peppers and toss until they just start to go limp, about one minute.
Arrange the salad on serving plates ... noodles first, greens second. Top each salad with three grilled shrimp and garnish with diced peppers.