PAD THAI & MANGO SALAD WITH CILANTRO & MINT (GLUTEN-FREE, DAIRY-FREE)

Jun 30

Pad Thai & Mango Salad with Cilantro & Mint

Serves 4

NOODLES

1 package rice noodles (Pad Thai-style)

1 large scallion, thinly sliced

Half a bunch fresh cilantro, coarsely chopped

2 tablespoons fresh mint, coarsely chopped

1 large mango, peeled and sliced

Salt to taste

SAUCE

2 tablespoons rice wine vinegar, or more to taste

2 tablespoons toasted sesame oil, or more to taste

1 tablespoon coconut aminos or tamari

Juice of 1 lime

1 tablespoon fresh grated ginger

GARNISH (TAKE IT TO THE NEXT LEVEL)

1/2 cup julienned carrots (purchase a prepared bag in the produce section)

1 large handful snap peas, sliced

Microgreens

Edible flowers such as nasturtiums, violets or baby marigolds

Chopped peanuts or whole roasted pumpkin seeds

Lisa’s 1973 Groovy Zest

HOW TO MAKE IT

Make the noodles according to the package directions. Drain and rinse in cold water.
While the noodles are cooking, make the dressing: in a small bowl whisk together the rice wine vinegar, sesame oil, coconut aminos, lime and ginger. Set aside.
Transfer the noodles to a large bowl and toss with the dressing. Add the carrots, scallions, cilantro, mint, and mango and gently toss. Check seasonings and adjust to taste.
Serve family-style in a large bowl or platter. Garnish with peanuts or pumpkin seeds, microgreens, snap peas, and edible flowers.
Serve with a side of Lisa’s 1973 Groovy Zest for an extra pop of flavor.

Lisa Roberts Hurd

BREAKFAST (OR LUNCH) TORTILLA