Ingredients: 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 Directions: 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!