3/4 cup coarsely chopped shallots
2 tablespoons thinly sliced lemongrass
3 kaffir lime leaves, thinly sliced, or 1 teaspoon unpacked grated lime zest
1 to 3 small red Thai chiles, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons Thai light soy sauce or regular soy sauce
1/2 teaspoon salt
3 tablespoons peanut oil or mild vegetable oil
One 18-ounce package "chicken-style" seitan, such as WestSoy, roughly diced
10 or more large, crisp lettuce leaves (cupped, rounded iceberg or butter lettuce leaves are best), hearts of romaine leaves, or 4 to 6 cups of mixed spring greens
1/3 cup freshly squeezed lime juice
2 tablespoons Thai light soy sauce or regular soy sauce
2 rounded tablespoons coconut sugar or organic brown sugar
2 teaspoons Sriracha
1 cup lightly packed cilantro sprigs (use tender stems with the leaves)
1/2 cup roasted, chopped peanuts
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