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March 07, 2005



We often have this with some rice noodles thrown in (I'm not a carb-free creature, unfortunately), although some might not relish the prospect of cold noodles (they don't know what they're missing - the contrast of textures between the slurpy, squidgy noodles and the crisp, crunchy vegetables adds another dimension to this dish).

We also tend to pad out the dish with the addition of beansprouts (although you crazy American folk might call them something else - after all, you call coriander "cilantro", and that's just wrong!).

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