ExtraVeganZa Publisher: Consortium Book Sales & Distribution © 2006 by Laura Matthias ISBN: 9780865715516

Reprinted with permission from the author, Laura Matthias.

Paul's Thai Noodle Salad (p. 41)
Serves 6-8

My brother Paul is known for his zesty Thai noodle salad. Made in the height of the summer with crisp red peppers, spinach, green onions and cilantro from the garden, it is a staple at our farm gatherings.

Ingredients

• 1 lb medium or firm tofu, sliced into thin strips (500 g)
• 1 - 2 tbsp olive oil (15-30 ml)
• 1 tbsp sesame oil (15 ml)
• 2 tbsp tamari (30 ml)
• 1 tbsp nutritional yeast (15 ml)
• 1/2 pound dried rice vermicelli (250 g)
• 1 bunch spinach, cleaned, stems removed and finely chopped (1)
• 1 red pepper, seeds and stem removed, thinly sliced (1)
• 4 green onions, finely chopped (4)
• 1 cup fresh cilantro, finely chopped (250 ml)
• 2 tbsp lime juice, freshly squeezed (30 ml)
• 1 few dashes of hot pepper sauce (to taste)
• 1/3 cup peanuts, roasted and chopped (optional) (75 ml)

Directions

In a large frying pan, sauté the tofu strips in oil until they begin to brown. Stir them occasionally to brown them on each side. Stir in the tamari and yeast. Remove from heat and set aside.

Boil a medium sized pot of water with 1/2 tsp. sea salt, add the vermicelli, stirring to separate the noodles. These noodles cook quickly. Remove them from heat and strain the noodles discarding the water. Place the noodles in a large mixing bowl. Add the remaining ingredients including the fried tofu, and gently mix together (tongs work well for this). Scoop the noodle salad into a large serving bowl and place in the refrigerator until chilled. Sprinkle the roasted peanuts on top and serve.