Also known as “yum woon sen,” this recipe is great for a lighter thai meal, packed with lots of fresh herbs and vegetables.  Adapted from World Vegetarian Classics.

Ingredients

Salad

• 7 oz firm tofu, drained
• 4 ounces rice vermicelli or mung bean noodles
• 2 c fresh bean sprouts
• 1 handful fresh cilantro, chopped
• 1 handful fresh basil, chopped
• 2 scallions, sliced
• 2 tomatoes, cut into wedges
• 1/2 cucumber, cut into thin slices
• 1 carrot, coarsely chopped
• handful of chopped lettuce
• 1/2 c roasted peanuts, chopped coarsely

Dressing

• 1/2 c lime juice
• 1/4 c fish sauce
• 3 T brown sugar
• 2 cloves garlic, crushed

Instructions

1. Combine lime juice, fish sauce, brown sugar, and garlic for dressing, and set aside.
2. Slice tofu into thin slices.  Heat a non-stick pan to medium-high heat, and fry tofu in a shallow pool of oil, turning until both sides are golden and crisp.  Drain excess oil onto paper towels.
3. Put noodles in a bowl and cover with boiling water.  Let stand until noodles are soft, about 4 minutes, and drain thoroughly.
4. Combine all ingredients in a large bowl, including dressing, and toss to combine.