Step 1

In a large bowl, soak the glass noodles in warm water for about 3 minutes.

Step 2

Once the noodles are ready, drain and rinse them under cold water to remove excess starch. Soak them in an iced bath to prevent sticking.

Step 3

Peel the carrot and cucumber. Using a julienne peeler or a sharp knife, cut them into thin, matchstick-like strips.

Step 4

Chop the cilantro and mint leaves roughly.

Step 5

Chop the roasted peanuts.

Step 6

Place the prepared vegetables and herbs in a mixing bowl and set aside.

Step 7

Cut the tofu into small cubes or slices according to your preference.

Step 8

Heat a non-stick pan over medium heat and add a small amount of oil.

Step 9

Gently fry the tofu until golden brown and slightly crispy on all sides. Remove from heat and set aside.

Step 10

Peel and finely mince the garlic and ginger.

Step 11

Remove the seeds from the Thai chili pepper and finely chop it.

Step 12

In a small bowl, combine the minced garlic, ginger, chopped chili pepper, lime juice, soy sauce, and sugar. Stir well until the sugar dissolves.

Step 13

In the mixing bowl with the vegetables and herbs, add the cooked glass noodles and fried tofu.

Step 14

Pour the sauce over the salad and toss gently to ensure everything is evenly coated with the flavorsome dressing.

Step 15

Sprinkle the peanuts over the top for an added crunch.

Step 16

Transfer the glass noodle salad to a serving dish or plate. Garnish with additional cilantro and mint leaves, if desired. Serve it immediately and relish the refreshing combination of textures and flavors.