• 1/3 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger, grated
  • 1-2 teaspoons sambal oelek or sriracha
  • 2 tablespoons low sodium soy sauce (use tamari if gluten free)
  • 1 tablespoon fish sauce (optional, but SO good)
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

Cook the pad thai noodles according to package directions.

Add the cooked pad thai noodles, beet noodles, sweet potato noodles, edamame, carrots, radishes, mango, basil and peanuts to a large bowl.

In a smaller bowl, combine all the ingredients for the dressing and mix well. Pour the dressing over the salad and toss well to coat, making sure the dressing coats all the veggies well. Just before serving, add the watercress or spinach and toss once more. EAT!

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins

Original blog by Half Baked Harvest. Follow on FacebookInstagram and Twitter!