This Thai Noodle Salad is packed with veggies and protein and tastes so good! It is a simple healthy meal to quickly cook for a weeknight dinner.
I am obsessed with cookbooks and I love trying out new cookbooks. I have been trying out another cookbook that I own called A Modern Way to Cook by Anna Jones. This book is filled with vegetarian-friendly recipes and I am excited to get started. This recipe takes about 25-30 minutes and is spectacular. My partner and I were amazed at how delicious this dish came out. This noodle salad is outside my comfort cooking. I often cook stir fry the same way with mixed vegetables and soy sauce. This Thai noodle salad has so many flavors and elements it is definitely a new addition to my personal cookbook of recipes. Once you try this dish you will be making it over and over again. That is how good it tastes! I hope you enjoy it as much as I did.
How to make this salad:
Tofu marinade - the tofu marinade is so tasty and the best part is that the tofu doesn't need to marinate for a very long time. You can prep the tofu marinade in the first step and let the tofu sit as you prepare the rest of the salad.
Veggies - there are so many fresh veggies in this salad and I love that you barely have to do any cooking. You can add any fresh vegetables that you prefer for this dish.
Noodles - this salad is on top of a bed of noodles however, I don't think you need it. You can have the veggies and tofu on top of rice or just add more salad. For the noodles, if they get too sticky after you have cooked them you can run the noodles under cold water to prevent one large noodle ball from forming.
Herbs - I really like fresh herbs in my dishes but sometimes I don't have fresh herbs on hand. You can use dried cilantro and mint in this dish or leave the herbs out. The herbs bring out a nice fresh flavor in the salad so if you do have cilantro and mint add a nice chopped handful.
Thai Noodle Salad
Serving Size: 2
Total Time: 30 minutes
Source: Recipe adapted by a modern way to cook by Anna Jones.
Tofu Marinade:
7 ounces of firm tofu (6 sliced pieces of tofu)
1/2 red chile, minced
1/2 garlic clove, minced
1/2 lemongrass stalks, minced
1 lime
1 tablespoon soy sauce
1 tablespoon peanut butter
Noodles and Veggies:
4 ounces rice vermicelli (about 1/2 box)
1/2 small head of iceberg lettuce
1 carrot
1/2 cucumber
2 green onions
1/2 ripe avocado
A handful of cilantro
1/4 - 1/2 cup peanuts
A handful of mint
Dressing:
2 teaspoons honey
1 tablespoon soy sauce
2 limes
1/2 red chile, minced
1/2 garlic clove, minced
Step 1: Chop the tofu into 1/2 inch fingers and put it in a bowl. Finely chop the chile, garlic, lemongrass and add to tofu bowl. Add in the soy sauce and the juice of half a lime. Put tofu aside.
Step 2: Mix 1/2 lime juice with peanut butter and a splash of water and set aside.
Step 3: Cook the noodles as instructed on the package. Set aside.
Step 4: While the noodles are cooking, chop the vegetable. Shred the iceberg lettuces and cut the carrot and cucumber into matchsticks. Finely slice the green onions and slice the avocado. Coarsely chop the cilantro and the peanuts.
Step 5: Make the dressing by mixing all the ingredients.
Step 6: Heat a pan with oil. Drain the tofu, reserving the marinade. Once hot, add the tofu slices and fry until browned on both sides. Add the peanut butter mixture on top and the reserved marinade. Take off heat.
Step 7: Pile the drained noodles into two bowls and top with vegetables, cilantro, peanuts, and mint. Finally, put the tofu on top and pour the dressing into the bowl. Mix at the table.
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