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- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar or agave nectar
- 1 small garlic clove, finely grated
- 1 spicy chile, chopped
- 8 ounces rice vermicelli noodles, cooked according to package directions
- 2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
- 2 cups sliced cucumber
- 1 cup finely grated carrot
- 1 cup grated golden beets
- 3 cups mixed herb leaves, like cilantro, basil and mint
- 1/4 cup chopped roasted peanuts
- Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.
- This recipe is a Community Pick!
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