Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels.
In a large skillet heat vegetable oil over medium heat. Add garlic and crushed red pepper; cook and stir for 30 seconds. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp are opaque. Remove from heat; set aside.
Meanwhile, cook noodles in lightly salted boiling water for 3 minutes; drain. Use kitchen scissors to snip noodles into smaller pieces. Set aside.
In a very large bowl combine cabbage, bok choy, carrots, radishes, cucumber, sweet pepper, cilantro, and drained rice noodles. Pour Lime-Ginger Dressing over cabbage mixture; toss gently to coat. Transfer cabbage-noodle slaw to platter; scatter shrimp over top of slaw. Top with almonds.