Pad Thai salad
200 g, halved
2 medium, cut into matchsticks
dry rice noodles
2 medium, hard-boiled, quartered
1 medium, halved lengthways, sliced
250 g, cut into 2.5cm pieces
1½ tbs, coarsley chopped
- Boil, steam or microwave beans and carrots until just tender. Drain. Refresh under cold water and drain. Place in a large bowl.
- Prepare noodles following packet instructions or until just tender. Drain. Refresh under cold water and drain. Add to bowl with beans and carrots.
- Combine juice, soy sauce and sugar in a small bowl. Stir until sugar has dissolved. Add juice mixture, eggs, sprouts, cucumber and coriander to noodle mixture and toss gently to combine.
- Preheat a barbecue flat plate over medium-high heat (see note). Drizzle with oil. Cook tofu, turning, for 2–3 minutes or until golden and heated through. Add tofu to noodle mixture and toss to combine. Sprinkle salad with peanuts to serve.