Spicy Asian Noodle Salad

Start by placing eggs into a saucepan that is filled with enough cold water to completely submerge them. Next, bring the mixture to a rolling boil, then carefully remove it from the heat source and cover the saucepan. Allow the eggs to sit in the hot water for 10 to 12 minutes, which is a crucial step in achieving perfectly cooked eggs.

Once the eggs have finished cooking, carefully remove them from the hot water and let them cool before peeling and chopping them into desired pieces.

In a separate pan, heat the oil over medium heat and cook the onion and zucchini until they are tender. Then, add the tofu to the pan and continue cooking and stirring constantly until it is browned on all sides.

To add flavor to the dish, combine the ground garlic and Thai chiles in a mortar and pestle, then grind them into a fine paste. Mix this garlic-chile paste with the fish sauce, lime juice, sugar, and salt to create a delicious marinade.

Bring 1 quart of water to a boil in a pot, then turn off the heat and soak the cellophane noodles in the hot water for 1 minute, or until they are soft and easily malleable.

Finally, combine all the ingredients in a large bowl - the cooked eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.