Spicy Asian Cellophane Noodle Salad

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.

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.

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.

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.

In a large bowl toss together the eggs tofu mixture garlic and chile paste noodles and lettuce.