Servings: four to six as a side dish.
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Delicious!! I adapted this to what I had on hand with no problem: No bean sprouts, mint, or cucumber; some ginger bar syrup instead of ginger root; rice vermicelli instead of flat noodles; sriracha instead of garlic and hot chile. I blanched the grated carrots first, and I threw in a few extras: chicken breast, julienned, then boiled; a thinly sliced spring onion, a handful of chopped fresh cherry tomatoes, and a drained can of whole green beans. And a tip: to chop the peanuts, put them in a freezer bag and pound with something heavy.
Absolutely delicious. Will make it over and over again. Very refreshing.
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