1 tablespoon rice wine vinegar
1 clove garlic, minced
1/2 tablespoon Thai red curry paste
1 cucumber, peeled and chopped into 1/2″ pieces
1 small mango, peeled and chopped into 1/2″ pieces
3/4 cup red radishes, cut into 1/8″ matchsticks
1/4 cup chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1/2 cup rice noodles
1/2 teaspoon toasted sesame seeds
Cook the rice noodles per package directions, set aside and let cool to room temperature.
In a small bowl, mix together the vinegar, garlic, and curry paste, season with salt to taste and set aside.
Place the cucumber, mango, radish, onion, basil, and mint in a medium bowl and toss with the vinegar mixture to coat. Place the reserved noodles on a serving plate or bowl and top with the cucumber and mango salad.
Sprinkle with toasted sesame seeds and enjoy!