Begin by making the vinaigrette. Add all the ingredients for the vinaigrette to a small bowl. Whisk well, taste for sweetness and for spice and adjust as needed. Set aside.
Bring a large pot of water to a boil. Meanwhile prep all the vegetables and the mango and set in small individual dishes.
Boil the noodles according to package directions, being sure not to overcook them. Drain.
To assemble the bowls, begin by adding some of the chopped lettuce to the bottom of each bowl. Add a handful of the noodles on top. Then arrange the veggies, mango and herbs all around the noodles as pictured. Add some chicken on top if using, then some vinaigrette and toss to combine. Garnish with the chopped peanuts, some lime wedges and enjoy! (I like to serve all the components seperately so everyone can add what they want.)
*Keeping the veggies in separate bowls allows for individualized bowls and also keeps them fresher should you refrigerate the leftovers for the next day.
*Leftover noodles will stick together but if you pop them in boiling water for a second they will freshen up and pull apart again.
*I use the flat rice noodles, sometimes called "rice sticks" more common in pho or pad Thai, but you can also use the smaller rice vermicelli.
*If you can't find Thai purple basil, regular green basil will work too.