Thai Noodle Salad

This thai noodle salad has lots of amazing textures and flavors going on! Topped with tofu and paired with chili-lime vinaigrette that is fresh, flavorful, and simple to make.

Servings

2-3
Prep Time

15 Min
Cook Time

20 Min

Cooking Directions

Cook the rice noodles per package instruction, leave to drain well to avoid mushy noodles.
Drain and press tofu. Then cut into cubes and season with salt and pepper. Pan fry diced tofu in a little oil till golden.

How to Press Tofu
Mix or blend in a small food processor all ingredients for the red curry dressing add extra water if it’s too thick.
In a large bowl add the carrots, red cabbage, red bell pepper, beansprout and green onions, toss to combine alternately arrange them separately on a platter.

This recipe was created by Nourish Deliciously.

In this Recipe

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Ingredients

1 pkg. House Foods Firm or Extra Firm Tofu
2 medium carrots, shaved thinly into long strips
¼ head red cabbage, thinly sliced
½ red bell pepper, thinly sliced
1 mango, diced
2 green onions, sliced on an angle
2-3 radishes thinly shaved
1½ cups sprouted mung beans
4- 6 oz. rice noodles
¼ cup roasted nuts of your choice
lime, Thai basil and cilantro, to serve (optional but recommended)

Red Curry Dressing:

2-3 Tbsp. coconut cream or milk
1-2 Tbsp. red curry paste, depending on strong you like it
2-3 Tbsp. almond or peanut butter
¼ cup cilantro, packed
8-10 fresh mint leaves
¼ tsp. salt or 1 Tbsp. soy sauce or fish sauce
¼ cup fresh lime juice
¼ cup water to this out as needed

Nutrition

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