Bun (Spicy Noodle Salad)

Also: Boon

For salad:

2 cups red leaf lettuce, chopped
2 cups mung bean sprouts
1 cup cucumber, peeled and seeded, julienned
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/4 cup Thai basil, chopped

8 oz. rice vermicelli (very thin rice noodles), prepared

1 TB oil
1 cup fried tofu, diced
1 cup baby bok choy or napa cabbage, chopped
1 cup sweet red pepper, cut into strips
1 TB red Thai chilis, chopped
1/2 cup scallions, cut into 1" lengths

Roasted peanuts, for garnish
Cilantro sprigs, for garnish
Vegetarian nuoc cham, for dressing, recipe follows

Toss salad ingredients together and place in bowls. Top salad with prepared rice noodles. Heat oil in pan and stir-fry tofu, bok choy, red pepper, chilis, and scallions for 3-4 minutes, until cooked through. Place tofu-vegetable mixture on top of noodles in each bowl and garnish with roasted peanuts and cilantro. Serve with a side of vegetarian nuoc cham.
Vegetarian Nuoc Cham:

4 TB sugar
3 TB water
1/3 cup mushroom-flavored soy sauce
1/2 cup lime juice
1 clove garlic, minced
2 red Thai chilis, minced

Combine sugar, water, soy sauce and lime juice and whisk until sugar is dissolved. Add garlic and chilis and let stand for 1 hour before serving.