Spicy Asian Cellophane Noodle Salad

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

eggs, vegetable oil, onion, zucchini, clove garlic, chiles, fish sauce, lime juice, sugar, salt, water, noodles, head lettuce

Taken from www.allrecipes.com/recipe/72545/spicy-asian-cellophane-noodle-salad/ (may not work)