I finally got around to making Thai Noodle Salad with Sauteed Tofu from Cooking Light this week. I’ve actually made this salad a couple times since learning about it earlier this spring. One thing I disagree with is the serving size/amount and the quantity of veggies in this dish. Every time I make the salad I only make half the tofu, noodles and dressing but at least double the amount of veggies. I could see making a full tofu amount for half the salad if you were concerned about protein, in the picture below I added about 1 slice of tofu (of the 5 slices out of the entire 14 oz package).
My half-recipe of Thai Noodle Salad filled my large pyrex mixing bowl and could easily serve 4 if not 5 people. Tonight I made the salad with napa cabbage instead of romaine lettuce; I think both work equally well. I also added some green onions since we had them in the house, but I don’t think the green onions were actually noticeable in the final dish.