I thought this recipe was lacking 3 key thai ingredients...lime juice, fresh cilantro and fresh basil, so I added them (1/2 cup each for a doubled recipe). I also added some red bell pepper for color and sweetness. I also think the key to this dish is tossing everything right before serving. I used thai rice noodles because I didn't have udon (too lazy to go shopping) and they worked out fine, but again, I wouldn't recommend tossing this head of time with anything but udon. Other noodles will get gummy.
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