Spicy Asian Cellophane Noodle Salad

Gently place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover the pan tightly, and let the eggs sit in the hot water for 10-12 minutes. (12 min)

Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, peel and roughly chop the eggs. (5 min)

Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and julienned zucchini and cook until softened and slightly browned, about 5-7 minutes. (7 min)

Add the cubed tofu to the skillet and continue to cook, stirring occasionally, until the tofu is heated through and lightly browned on all sides, approximately 5-7 minutes. Remove from heat and set aside. (7 min)

While the vegetables and tofu are cooking, prepare the spicy Thai chile dressing. In a mortar and pestle (or a small food processor), combine the minced garlic and chopped Thai chiles. Grind or process into a fine paste. (3 min)

In a small bowl, whisk together the garlic-chile paste with the fish sauce, lime juice, sugar, and salt until the sugar is dissolved and the dressing is well combined. Taste and adjust seasonings as needed. (2 min)

Bring 1 quart of water to a boil in a separate pot. Once boiling, remove from heat and add the cellophane noodles. Let the noodles soak in the hot water for 1 minute, or until they are softened but still slightly firm. (2 min)

Drain the noodles immediately in a colander and rinse with cold water to stop the cooking process. Gently shake off any excess water. (1 min)

In a large bowl, combine the chopped eggs, the cooked tofu and vegetable mixture, the prepared Thai chile dressing, the drained cellophane noodles, and the chopped lettuce. Toss gently to combine all ingredients, ensuring the noodles are evenly coated with the dressing.

Serve the Spicy Asian Cellophane Noodle Salad immediately, or chill for later. Garnish with extra chopped chiles or a sprinkle of sesame seeds, if desired.