8 oz wide rice noodles
1/4 cup lime juice
1/4 cup vegetable oil
2 T dark sesame oil
1 tsp Chinese chili paste, or to taste
1/4 cup chopped basil and/or cilantro
1/2 tsp salt
(I think it needs a little sugar or honey)
4 oz seasoned tofu
Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.
Meanwhile, in a large bowl, whisk together all the dressing ingredients. (For a smoother dressing, puree in a blender. For a richer dressing, add half a cup of coconut milk and a couple tablespoons of peanut butter.) Prepare the veggies and tofu and add them to the bowl with the dressing (I doubled the amount of cucumber and carrots): Peel, halve, and seed the cucumber, and then cut the halves into 1/4 inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.