Recipe: <!-- -->Thai-Style Shrimp and Carrot Salad<!-- -->
A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.
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Ingredients
- 8 ounces uncooked brown rice noodles
- 1/4 cup lime juice
- 1/4 cup rice vinegar
- 1/8 teaspoon crushed red chile flakes
- 1/2 pound cooked, peeled and deveined medium shrimp with tails removed
- 3 carrots, shredded
- 1/2 cup dry-roasted unsalted peanuts
- 1 shallot, thinly sliced
- 1/3 cup chopped fresh mint
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