This is my blatantly North American interpretation of a cuisine—a potpourri of international tastes, if you will. A nod to Thai cuisine, floral basil is the greenery. Japan’s contributions are tamari and wasabi imbued radishes that practically dance on the palate with their earthquaking crunch. And China and South India provide the sesame elements. All these ingredients get along famously for a healthier take-out facsimile that’s, at the very least, authentically tasty.