{
    "directions": [
        "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."
    ],
    "ingredients": [
        "4 eggs",
        "1 tablespoon vegetable oil",
        "1/2 large onion, sliced",
        "1 large zucchini, julienned",
        "1 (14 ounce) package tofu, drained and cubed",
        "1 clove garlic",
        "7 Thai chiles, chopped",
        "3 tablespoons fish sauce",
        "1/4 cup lime juice",
        "2/3 teaspoon sugar",
        "1/3 teaspoon salt",
        "1 quart water",
        "8 ounces cellophane noodles",
        "1/2 head lettuce, chopped"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Spicy Asian Cellophane Noodle Salad",
    "url": "http://allrecipes.com/recipe/72545/spicy-asian-cellophane-noodle-salad/"
}
