Rice Noodle Salad - Gluten Free Recipes

Ingredients

• 355 milliliters matchstick-cut carrots
• 2 Tbsps finely chopped unsalted, dry-roasted peanuts
• 2 larges eggs, lightly beaten
• 355 milliliters thinly sliced English cucumber
• 118 milliliters fresh basil leaves
• 473 milliliters fresh bean sprouts
• 118 milliliters chopped fresh cilantro
• 118 milliliters fresh mint leaves
• 6 garlic cloves, minced
• 5 thinly sliced green onions
• 6 Tbsps ketchup
• 2 Tbsps lime juice
• 12 lime wedges
• 2 Tbsps lower-sodium soy sauce
• 227 grams uncooked wide rice sticks (banh pho)
• 2 Tbsps sesame oil, divided
• 2 shallots, thinly sliced
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 227 grams tempeh, cut into 1/2-inch cubes
• 118 milliliters organic vegetable broth