Cambodian Bean Thread Noodle Salad with Herbs
On their own, liquid aminos taste closer to fish sauce—traditionally used throughout Southeast Asia—than does soy sauce.
1. Cook noodles according to package directions. Drain, and rinse under cold water, then drain again. Transfer to large bowl, and add sprouts, tofu, cucumber, bell pepper, and shallot. Toss to combine.
2. Whisk together lime juice, brown sugar, liquid aminos, and chile-garlic sauce in small bowl. Pour sauce over noodles, add mint and basil, and toss.