This is a really fresh, light and zingy salad. If you are not a fan of tofu or don’t have any in, then don’t worry too much, There is plenty enough here to fill you up without it. When you read the recipe it does seem a bit of a faff, but it is actually really easy to put together and well worth it.
Salad
- 120g rice or pad thai noodles
- 1 packet asparagus
- 1 cup bean sprouts
- 1 cup chopped coriander
- 1 cup chopped basil
- 2 spring onions sliced
- 1/2 cup roasted peanuts
- 1 tbsp minced ginger
- 2 cloves garlic
- 1/4 cup minced shallots1 pack firm chopped tofu (optional)
Dressing
- 2 tbsp coconut or brown sugar
- 1 tbsp soy sauce
- 1 tbsp tamarind
- 1/4 cup lime juice
Construction: Cook the noodles in boiling water until just done. Rinse and cover with cold water until needed. Chop the heads off the asparagus and set aside. Use a veggie peeler and shred the remaining asparagus into ribbons, chopping the leftover parts that ‘ be sliced. Take care not to add your fingers at this point, makes a real mess. Add into the bean sprouts, chopped basil, coriander and spring onions and mix. In a pan, fry the minced shallots, garlic and ginger until golden. Add the asparagus heads and cook for a few minutes, before adding to the asparagus ribbons. Drain the noodles and mix with the asparagus mixture. Whizz up all the dressing ingredients until combined and pour over the noodle mixture. Garnish with some toasted peanuts, lime wedges and some tofu strips (optional). If you are adding tofu and want another flavour dimension, slice and fry in a pan with some garlic, maple syrup, soya sauce and some chopped lemon grass. The tofu takes on these flavours really well. Enjoy!
swizzlerskitchen.com 
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