This is a bit of a hybrid salad, Thai spicy noodle salads are normally made with glass noodles, but this is made with fresh rice noodles, it has Vietnamese flavours too and is a bit like having unrolled fresh spring rolls. You can use whatever veggies you like or have available to go in the salad. This makes a big bowl of salad, plenty for two as a meal.
I made a dressing using 1 tbsp sesame oil, 1 1/2 tbsp of light soy sauce, 2 tsp brown sugar dissolved in 3 tbsp hot water, 1/2 tsp dark soy sauce the juice of a lime and a couple of crushed fresh chillis, I mixed everything together and added a tbsp of dry roasted (black) sesame seeds. I then prepared a block of firm tofu which I cubed and fried with a three cloves of crushed garlic until golden, I also dry roasted a handful of raw peanuts and then crushed them.
I put about 300g large flat rice noodles in a bowl with a couple of handfuls of lettuce leaves, half a grated carrot, a cupful of blanched bean sprouts, a good handful of fresh sunflower sprouts, some blanched green beans and mushrooms, a handful of cherry tomatoes, some chopped spring onions, and a handful of fresh herbs, coriander, sweet basil, mint. I added the tofu and peanuts to the salad. Just before serving I mixed everything together with the dressing.