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This *IS* awesome! What a gorgeous blend of spicy and sweet - and soft and crunchy textures! I substituted 3 tsp. ginger for the galangal and used Lan Chi hot chili paste with garlic and Mae Ploy sweet chili sauce. I added some Thai-spiced peanuts and this was a wonderful light summer dinner! I'd be proud to take this to a potluck. These tofu noodles are the best and I'm always looking for new ways to use them. My favorite part of your recipe is the DRESSING - it is *so* good considering the tiny amount of oil, and I'll be making it for other salads too. Made for the My 3 Chefs event.