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Thai Rice Noodle Salad


6-10 oz. thin dried rice noodles (vermicelli size), available in the Asian section of your supermarket
2 tomatoes, cut into small slices
1 carrot, sliced into matchsticks
4 green onions, sliced finely
1 small green and 1 small red or orange bell pepper, sliced thinly
1-2 cups bean sprouts, or sprouts of your choice
1 cup fresh coriander/cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup dry-roasted peanuts OR cashews, lightly chopped
1 can cooked shrimp, drained, OR for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
1/3 cup lime juice (about 2 limes, juiced)
3 Tbsp. fish sauce
3 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (to taste)
2 cloves garlic, minced
1 tsp. sesame oil



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