Vietnamese Rice Noodle Salad

By Food52
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3 tablespoons fish sauce

3 tablespoons freshly squeezed lime juice

2 to 3 tablespoons light brown sugar

6 to 8 tablespoons water, to taste

1 medium clove garlic, minced

1 fresh Thai (also sold as "bird's eye") chile, minced

8 ounces thin rice noodles (roughly the width of linguine)

3 or 4 napa cabbage leaves, thinly sliced crosswise

1 medium carrot, shredded or cut into matchsticks

1/2 cucumber, halved, seeded, and thinly sliced

1 handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint

8 ounces cooked meat or shrimp, cut or torn into bite-sized pieces

1/2 cup salted peanuts, coarsely chopped

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