Spicy Asian Cellophane Noodle Salad recipe

4 servings

4 eggs

1 tablespoon vegetable oil

1/2 large onion, sliced

1 large zucchini, julienned

1 (14 ounce) package tofu, drained and cubed

1 clove garlic

7 Thai chiles, chopped

3 tablespoons fish sauce

1/4 cup lime juice

2/3 teaspoon sugar

1/3 teaspoon salt

1 quart water

8 ounces cellophane noodles

1/2 head lettuce, chopped

Place eggs in a saucepan with enough cold water to cover, and bring a boil.

Remove from heat, cover, 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 skillet over medium heat, and cook the onion and zucchini until tender.

Mix in the tofu, and continue to cook and stir until browned on all sides.

With a mortar and pestle, grind the garlic and Thai chiles into a fine paste.

Mix with the fish sauce, lime juice, sugar, and salt.

Bring 1 quart water to boil in a pot.

Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.

In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.