Thai Noodle Salad

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.

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.