Thai Glass Noodle Salad with Prawns or Tofu

It’s easy enough to do a vegan version of this salad by using tofu (the firmer type that you can dice and easily crumble). And you can buy vegan fish sauce believe it or not. If you are using prawns, they will taste better if you cook and peel them yourself and sometimes I use squid instead.

Ingredients:

100gr plain tofu

1/2 cup of cocunut milk

100gr glass noddles

5 cloves of garlic

3 shallots

as many red chillies as you want or none at all

1/2 cup Chinese celery

3 tbsp fish sauce

2 tbsp fresh lime juice

1 tomato, cut if half and thinly sliced

100gr prawns or smoked tofu

Handful coriander leaves

Cooking Method:

Crumble the plain tofu into the coconut milk and let it soak wile you do the rest. Soak or cook the noodles according to the instructions, drain and rinse them on cold water. Cut them into lengths of about 15 cm and place them in a bowl. Add to the bowl the next seven ingredients. Drain the crumbled tofu and add it to the bowl, with the coconut milk if you want.  At the end, toss in the prawns or diced smoked tofu and the coriander leaves.