Noodle Salad with Tofu and Vegetables

Salt
1 (8-ounce) package pad Thai-style rice noodles
1 cup mung bean sprouts
1/2 cup chopped green onions
1 (8-ounce) package baked tofu, cut into small cubes
1 large carrot, grated
1/2 cup prepared peanut sauce or Asian salad dressing
1/4 cup chopped cilantro
1/4 cup chopped roasted and salted peanuts

Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; drain again and transfer to a large bowl.

Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.