4 oz. pad thai ride noodles
1/2 pound asparagus
1 cup mung bean sprouts
1 cup lightly packed Thai basil
2 scallions, green part only, thinly sliced
1 recipe Lemongrass Tofu
1/2 cup roasted peanuts, coarsely ground
lime wedges and Sriracha for serving
* Dressing *
1/4 cup minced shallots
2 cloves garlic, minced
1 tbs. minced fresh ginger
1 tbs. vegetable oil
1/4 cup freshly squeezed lime juice
2 tbs. coconut sugar (or brown sugar)
1 tbs. tamarind concentrate
1 tbs. soy sauce
Boil the rice noodles according to package (subtract 1-2 minutes). Drain, rinse with cold water, and cover with cold water until ready to use.
Wash and trim touch stem ends from asparagus. Trim the heads from the asparagus and set aside. Use a Y-peeler to shred the asparagus stalks into long ribbons and slice into thin strips the remaining pieces that are too awkward to shred. Transfer the asparagus ribbons to a mixing bowl and add the mung bean sprouts, basil, cilantro, and scallions.
In a skillet over medium heat, fry the shallots, ginger, garlic and oil until the shallots are golden brown around 3 minutes. Add the aparagus tips, saute for 1 minutes, remove from heat, and cool for 2 minutes. Transfer the asparagus tip mixture to the bowl with the ribbons. Drain the rice noodles and to the asparagus salad.
Whisk together the lime juice, sugar, tamarind and soy sauce and pour over the salad. Toss to coat everything with the dressing. Mound the salad in serving bowls and garnish with strips of Lemongrass Tofu and sprinkle with peanuts. Devour with lime juice and Sriracha.