Thai Glass Noodle Salad

The perfect thing to make after a trip to the Farmer’s Market to load up on tomatoes, cucumbers, and herbs. I like to serve it for a lunch guest, or as a light and refreshing dinner on a hot summer night. Serves 2-3

• 2-3 oz Bean Thread noodles, also known as glass noodles or cellophane noodles
• 2-3 eggs
• 1/3 cup roasted peanuts or cashews, chopped if desired
• 1 Tbsp avocado oil
• 1 tsp toasted sesame oil
• Juice of 1 lime
• 1 clove garlic, minced
• 1 Tbsp rice vinegar
• 1 Tbsp honey or brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• Sriracha, to add to the dressing and/or pass at the table
• Salt and pepper to taste
• 1 small or 1/2 large cucumber, sliced
• 2-4 top-quality tomatoes, and/or a generous handful of cherry tomatoes. Bring the bumper crop!
• 1 large or 2 small carrots, grated
• 2 green onions, sliced
• A generous handful of any or all of the following fresh herbs: Cilantro, mint, basil, Thai basil

Place noodles in a heat-proof bowl and pour in boiling water to cover. Let stand 15 minutes or until tender.
Mix dressing ingredients in a salad bowl. Stir in grated carrot, minced herbs, and sliced green onions. When the noodles are soft, drain and rinse them under cold water. Toss with the dressing in the bowl.

Cook eggs as desired. Fried, poached, scrambled or boiled are all good options.

To serve, divide noodle mixture (including remaining dressing) between bowls. Top with diced tomatoes, sliced cucumbers, cooked eggs, and nuts.

Pass hot sauce at the table.

Vegan variation: use tofu or tempeh rather than eggs, and omit fish sauce (increase soy sauce to taste).