Thai Noodle Salad

[Guest guest]

This recipe is an adaptation of a recipe from the files. It makes a nice quick

dinner.

 

 

Thai Noodle Salad

 

one 375 g (13 oz) packet rice stick noodles

two 320 g (11 oz) packets hard tofu, cut into 1 cm (3/8 " ) cubes

 

3 - 4 tomatoes, cut into wedges

1 cucumber, sliced

1 1/2 cups green onions, white & green parts, sliced

1/2 cup cilantro (coriander) -OR- flat leaf parsley, chopped

1 cup roasted peanuts. chopped

 

 

Tofu Marinade

 

90 ml lemon juice

60 ml Bragg's liquid aminos (-OR- GF soy sauce)

4 tsp palm sugar (-OR- other sweetener)

2 cloves garlic crushed

1 tsp lime juice (optional)

2 tsp chicken-style bouillon powder

 

 

Dressing

 

90 ml lemon juice

60 ml Bragg's liquid aminos (-OR- GF soy sauce)

4 tsp palm sugar (-OR- other sweetener)

2 cloves garlic crushed

1 tsp lime juice (optional)

 

 

1. Whisk all marinade ingredients together in a bowl. Add tofu.

Toss to coat. You may leave tofu in the fridge at this stage and

allow to marinate for a few hours or you can cook it immediately.

 

2. In a lightly oiled fry pan, saute tofu in the marinade until nicely

browned all over.

 

3. Cook noodles as per packet instructions. Cool under cold

running water. Snip into around 6 " (15 cm) lengths.

 

4. Whisk together all dressing ingredients.

 

5. In a large serving bowl, toss together cooked tofu, noodles,

remaining fresh ingredients and dressing.

 

6. Serve and enjoy.