Updated: Jan 22
Here's my take on a Thai Tofu & Beanthread noodle salad.
(makes 2 substantial servings)
2 X 40g / 1.4oz packets of dried beanthread noodles
1/2 red onion
1/2 a bell pepper
1 stalk of celery
10 baby tomatoes
300g / 10 oz firm tofu
50g / 1.75 oz carrot, peeled
70g / 2.5 oz green beans
for the dressing:
1 garlic clove
2 tsp of sugar
juice of 2 limes
2 - 3 tbsp Thai fish sauce
a little dried chilli flake
2 tbsp of vegetable oil
some kitchen paper
4 crabsticks or seafood sticks
some coriander leaves for garnishing (optional)
cook the beanthread noodles in boiling water for 2 mins or according to the instructions on the packet. stir a couple of times as they cook. when they are done, the noodles will have become translucent. drain and set aside.
peel and thinly slice the red onion. soak in a small bowl of water for 10 minutes to reduce the bitterness.
halve and slice the bell pepper. thinly slice the celery and halve the baby tomatoes
remove the tofu from its pack and rest on kitchen paper for 5 - 10 minutes to reduce the water content
cut the peeled carrot into 3 or 4 pieces, then cut into matchsticks
top & tail the green beans, then cut in half. cook in boiling water for 2-3 minutes, drain and set aside.
to make the dressing"
slice and mince the garlic. put it in a jug or small bowl. add the sugar, lime juice & fish sauce and stir well
remove the tofu from the kitchen paper. cut into 2cm / 1 in cubes.
heat 2 tbsp of vegetable oil in a frying pan. fry the tofu until lightly browned on two both sides. (use a lid on the saucepan if the oil begins to spit)
drain the tofu again on kitchen paper
tear the four crabsticks into strings
combine all the vegetables in a large bowl, add the shredded crabstick, beanthread noodles, tofu and the dressing. mix everything together well
garnish with the coriander leaves