INGREDIENTS:
- 4 eggs
- 1 tablespoon vegetable oil
- 1/2 large onion, sliced
- 1 large zucchini, julienned
- 1 (14 ounce) package tofu, drained and cubed
- 1 clove garlic
- 7 Thai chiles, chopped
- 3 tablespoons fish sauce
- 1/4 cup lime juice
- 2/3 teaspoon sugar
- 1/3 teaspoon salt
- 1 quart water
- 8 ounces cellophane noodles
- 1/2 head lettuce, chopped
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DIRECTIONS:
- Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
- With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
- Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
- In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.
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