Recipes

Pad Thai Salad with Zing!

From Enerjive Media

DATE: Tuesday, May 22nd, 2012

Ingredients

1 27g pkg wide rice noodles, cooked
1 cup carrot ribbons
1 cup zucchini ribbons
1 red pepper, thinly sliced
1 cup bean sprouts
½ cup sliced green onions
¼ cup each: finely chopped fresh basil and cilantro

Dressing:
¼ cup sunflower oil
¼ cup orange juice
2 tbsp. each: soy sauce (gluten Free) and rice vinegar
1 tbsp. finely minced fresh ginger
1 tsp. sesame oil
1 tsp. garlic chili sauce

Topping:
2 slices (44g) enerjiveâ„¢ Orange Apricot ZING quinoa snack crisps, chopped finely in
food processor

Preparation

Directions:
1. In a large serving bowl combine noodles, carrots, zucchini, pepper, sprouts,
onions and fresh herbs.
2. In medium bowl, whisk together sunflower oil, orange juice, soy sauce, vinegar,
ginger, sesame oil and garlic sauce.
3. Before serving, drizzle salad with dressing, toss well and top with crushed ZING
pieces and crumbs. Serve immediately.

* TIP
To make veggie ribbons, use a vegetable peeler and peel veggie lengthwise from top to
bottom. Keep peeling until veggie is thin and limp. Watch your fingers!