Prepare the Glass Noodles:

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

Prep the Vegetables and Herbs:

• Peel the carrot and cucumber. Using a julienne peeler or a sharp knife, cut them into thin, matchstick-like strips.
• Chop the cilantro and mint leaves roughly.
• Chop the roasted peanuts.
• Place the prepared vegetables and herbs in a mixing bowl and set aside.

Cook the Tofu:

• Cut the tofu into small cubes or slices according to your preference.
• Heat a non-stick pan over medium heat and add a small amount of oil.
• Gently fry the tofu until golden brown and slightly crispy on all sides. Remove from heat and set aside.

Make the Sauce:

• Peel and finely mince the garlic and ginger.
• Remove the seeds from the Thai chili pepper and finely chop it.
• In a small bowl, combine the minced garlic, ginger, chopped chili pepper, lime juice, soy sauce, and sugar. Stir well until the sugar dissolves.

Assemble the Salad:

• In the mixing bowl with the vegetables and herbs, add the cooked glass noodles and fried tofu.
• Pour the sauce over the salad and toss gently to ensure everything is evenly coated with the flavorsome dressing.
• Sprinkle the peanuts over the top for an added crunch.
• 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.