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Ingredients
  • 12 to 14 Ounces Rice noodles (broken in half)
  • 1 Batch Spicy Thai Dressing
  • 1 ½ Cups Mung bean sprouts
  • 1 ½ Cups Shredded carrots
  • 1 Cup Napa cabbage, shredded
  • 7 Ounces Baked seasoned tofu, thinly sliced (optional)
  • Chopped cilantro
  • subheading: Spicy Thai Dressing:
  • ½ Cup Lime juice
  • 1 Cup Sweet chili sauce
  • ¼ Cup Rice vinegar
  • 2 Tbsp Soy sauce
  • 2 Tbsp Cold water
  • ½ Bunch Cilantro, chopped
  • 1 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
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