Make the dressing: In a small bowl, whisk together the tamari, garlic, lime juice, rice vinegar, and sugar.
In a large bowl, toss together the mango, daikon, and carrot. Drizzle in half of the dressing and toss. Chill for 15 minutes.
Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and rinse with cold water.
Add the noodles to the salad bowl along with the remaining dressing, mint, basil, and cilantro and toss with a few pinches of salt to taste. Top with the microgreens, toasted peanuts, and sriracha to taste.
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