A vibrant and refreshing Thai-inspired salad featuring chili tofu, rice noodles, and a medley of fresh vegetables, garnished with roasted peanuts and sesame seeds.
Cover the rice noodles in a bowl with boiling water, stirring occasionally to prevent sticking.
In a medium frying pan, toss the peanuts and sesame seeds in sesame oil, adding the kaffir lime leaves, and lightly roast them.
Peel the garlic and ginger, and place them in a food processor with the tomatoes, chili, and basil.
Add the brown sugar, fish sauce, sesame oil, and juice from 3 limes to the food processor and blend until smooth.
Equip the food processor with a fine slicing blade, leaving the dressing inside, and slice the radishes, carrots, cucumber, fennel, and cabbage.
Combine the salad and dressing in a large bowl, mixing thoroughly with clean hands.
Drain the noodles and mix them with the shrimp into the salad.
Pick and roughly chop the mint leaves, then add them to the salad.
Cut the tofu into 2 cm cubes and arrange them on or beside the salad, drizzling with sweet chili sauce.
Sprinkle the salad with the roasted nuts and serve with lime wedges.
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