Thai Crystal Noodle Salad

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 cups 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 cup roasted peanuts, chopped coarsely

Dressing

1/2 cup lime juice
1/4 cup 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.