This is a Southern Thai, Muslim, salad similar to Indonesian gado gado it makes a great lunch or light meal.
For the peanut satay dressing put about 4 or 5 heaped tbsp of crunchy peanut butter in a pan with about 80ml of coconut milk, 1/2 tsp of red curry paste, 1tsp of light soy sauce and a couple of finely chopped red Thai shallots. Add a little hot water and heat the dressing up to a boil and then simmer for about 5 mins until it’s a smooth sauce, add more water if necessary, but it should be quite a thick consistency. Then allow to cool while you make the salad.
For the salad cut a large carrot into batons and steam these, after a few minutes add some chopped green beans and steam for a couple more minutes then add some bean sprouts and steam for one more minute then put the steamed veg in a bowl of cold water to cool them down and then drain them. Then wash some crisp lettuce leaves, I used iceberg, and peel some cucumber and chop into batons and chop up a couple of tomatoes into wedges. Put the dressing in a bowl in the middle of a large platter and then arrange all the veg around it. Finally, in a wok deep fry some tofu cubes, I used two blocks of tofu (about 400g), until they are golden and crisp. The final addition to the platter I’d some hand it crisps. Serve the salad and let people take what they want and generously pour the peanut dressing over their salad. You can vary the vegetables you use othe good additions are steamed pumpkin and also hard boiled eggs are an optional extra.