Ingredients

• 4 eggs
• 1 tablespoon vegetable oil
• 1/2 large onion, sliced
• 1 large zucchini, julienned
• 1 (14 ounce) package tofu, drained and cubed
• 1 clove garlic
• 7 Thai chiles, chopped
• 3 tablespoons fish sauce
• 1/4 cup lime juice
• 2/3 teaspoon sugar
• 1/3 teaspoon salt
• 1 quart water
• 8 ounces cellophane noodles
• 1/2 head lettuce, chopped

Instructions

1. Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
3. With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
4. Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
5. In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.