dressing:
1/3 cup coconut milk
1 teaspoon red curry paste
1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce
juice from 1/2 lime (reserve the other 1/2 lime to squeeze juice on at the end)
1 teaspoon agave
1/4-1/2 teaspoons sriracha, to taste
1/4 – 1/3 cup water

salad components:
1/2 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup edamame, cooked
1/2 cup tofu, cubed, (baked, if you prefer, see method below)
1/4 cup scallions, sliced, white and green parts
1/2 cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
4 or 5 mint leaves, chopped
1 cup arugula or other salad greens
1 cup rice noodles, cooked (optional)
1/4 cup cashews, toasted & chopped (optional)
1/4 cup toasted coconut flakes (optional)