1. Dip the tomatoes in boiling water, then peel the skin off.

2. Mince the Welsh onion and the ordinary onion.

3. Combine the ingredients for the sweet vinegar in a pan and bring to a boil. Add �Q�D to the sweet vinegar and cool.

4. Combine the tomatoes and the sweet vinegar in a plastic bag and place in a refrigerator for approx. 1 hour.

5. Cut the eggplant into 5mm-thick slices and heat both sides in a pan without oil. Cut the cucumber and lettuce into thin strips.

6. Combine all the ingredients for the sauce. Crush the tomatoes prepared in (4) into chunks and add to the sauce.

7. After boiling the noodles, rinse them in cold water to chill and place on serving dishes. Add the vegetables prepared in (5) over the noodles and pour the sauce over them. Top with fried onion.

Tips

• The fried onion, having the sweet taste of onion and savory aroma, is often used in Thai dishes. If it is not available, thinly slice onion and fry it in oil at 150- 160��. Drain the oil well.
• If you wish to add another ingredient, seafood would be the best choice. Ham or bacon could spoil the refreshing taste of the dish.