Boil the noodles according to package directions. Drain and rinse in cold water and set aside.
Trim the asparagus tips and set aside. Using a vegetable peeler, shred the asparagus stalks into long ribbons and place in a large serving bowl. Finely slice any remaining pieces that are too awkward to shred with the peeler and add to the bowl. Add the bean sprouts, basil, cilantro, and scallions to the bowl with the asparagus.
In a skillet over medium heat, fry the shallots, garlic, ginger, and oil for 2 or 3 minutes until the shallots are golden brown. Add the asparagus tips that you set aside. Saute for 1 minute, remove from the heat, and cool for 2 minutes. Transfer mixture to the serving bowl with the asparagus.
Add the cooked and drained noodles to the bowl.
Whisk together the lime juice, sugar, tamarind, and soy sauce and pour over the salad. Toss well to coat everything. Serve the salad in large bowls with the lemongrass tofu. Top with peanuts. Serve with lime and sriracha.
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