Asian style salad with rice noodles, hard boiled eggs, fried tofu, courgette and onion, tossed with a spicy Thai chilli sauce.
1 person made this
1 tablespoon vegetable oil
1/2 large onion, sliced
1 large courgette, julienned
400g tofu, drained and cubed
1 clove garlic
7 red chilli peppers, chopped
3 tablespoons fish sauce
4 tablespoons lime juice
2/3 teaspoon sugar
1/3 teaspoon salt
225g rice noodles
1/2 head lettuce, chopped
Method Prep:15min › Cook:25min › Ready in:40min
Place eggs in a saucepan with enough cold water to cover; bring to the boil. Remove from heat; cover saucepan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Heat the oil in a pan over medium heat; add onion and courgette and cook until softened. Mix in the tofu; continue to cook and stir until browned on all sides.
With a mortar and pestle, grind the garlic and chillies into a fine paste. Mix in fish sauce, lime juice, sugar and salt.
Bring 1 litre of water to the boil in a pot. Turn off heat, and soak the noodles in the hot water for a minute or two to soften.
In a large bowl, toss together the eggs, tofu mixture, garlic and chilli paste, noodles and lettuce.