Rice Noodle Salad

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8 ounces uncooked wide rice sticks (banh pho)

2 tablespoons plus 1 teaspoon sesame oil, divided

1/2 cup organic vegetable broth

6 tablespoons ketchup

2 tablespoons lime juice

2 tablespoons lower-sodium soy sauce

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

8 ounces tempeh, cut into 1/2-inch cubes

6 garlic cloves, minced

2 shallots, thinly sliced

2 large eggs, lightly beaten

2 cups fresh bean sprouts

1 1/2 cups thinly sliced English cucumber

5 thinly sliced green onions

1 1/2 cups matchstick-cut carrots

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

1/2 cup chopped fresh cilantro

2 tablespoons finely chopped unsalted, dry-roasted peanuts

12 lime wedges

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