Pad Thai Salad with Zing!
From Enerjive Media
DATE: Tuesday, May 22nd, 2012
1 27g pkg wide rice noodles, cooked
1 cup carrot ribbons
1 cup zucchini ribbons
1 red pepper, thinly sliced
1 cup bean sprouts
Â½ cup sliced green onions
Â¼ cup each: finely chopped fresh basil and cilantro
Â¼ cup sunflower oil
Â¼ 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
2 slices (44g) enerjiveâ¢ Orange Apricot ZING quinoa snack crisps, chopped finely in
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.
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!