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Vietnamese Summer Roll Salad


8 oz bean thread noodles (or rice vermicelli noodles)
2 shallots, thinly sliced
1 tablespoon coconut oil
1/2 shrimp, shelled and deveined
1 medium cucumber, julienned
1-2 carrots, peeled and julienned
1 cup mung bean sprouts
1/3 cup roasted peanuts, crushed into smallish pieces
1/3 cup basil, sliced
1/3 cup cilantro, sliced
1/3 cup mint, sliced
2 small red chilies, minced
2 tablespoons ginger, grated
2 tablespoons honey
3/4 cup fish sauce (a couple tablespoons less if too strong for you)
2/3 cup rice vinegar
lime wedges



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