In the mood for Thai but not sure if you prefer soup or salad? No need to decide! This Thai Fusion Veggie Noodle Salad offers the best of both worlds: a plethora of veggies, loads of chewy Konjac noodles and an explosion of delicious Thai flavors. All cravings satisfied!
Prep all the ingredients for the salad and place them in a very large mixing bowl. Toss delicately to combine and set aside.
Place all the ingredients for the dressing in the container of a small blender or food processor and process until well blended and creamy; pour over the salad, toss delicately with kitchen tongs until all the ingredients are well coated with the dressing.
Serve immediately or at least within a few hours; this salad does not keep very well. Leftovers will keep for a few days in the refrigerator but some wilting is to be expected.
*If you can't find Konjac noodles, feel free to use rice vermicelli or your favorite noodles. Just be sure to cook and cool your noodles completely before to use them.
**Be sure to read the ingredients carefully on the curry paste as lots of them contain fish sauce or anchovies.