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Rice Stick and Buddha Vegetable Salad

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“Southeast Asian, mostly Thai, inspired salad using local veggies. From BC Liquor Stores' Taste Magazine.”
READY IN:
25mins
SERVES:
4
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice noodles as directed on package. Rinse in collander until cool and drain.
  2. Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
  3. Combine noodles, veggies, tofu, and herbs in a large bowl.
  4. Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
  5. Drizzle over salad and gently toss to coat.
  6. Sprinkle with peanuts.

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