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3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic minced
One 1-inch piece ginger peeled and minced
1 Fresno chile chopped
1 serrano chile thinly sliced
2 medium carrots cut into 3-inch lengths and julienned
2 small cucumbers cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts crushed, plus more for topping
1 bunch fresh cilantro leaves plus more for topping
1 bunch scallions white and green parts separated
1 pint cherry tomatoes halved
2 heads Boston lettuce leaves separated
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