In a pot, heat coconut cream for 2 minutes.
Add red onions or shallots, ginger and garlic and saute for 2-3 minutes.
Add lime leaves, chili flakes, lemongrass stalks, brown sugar, Peanut butter and salt. Mix well.
Add water and tamarind paste and let it simmer on low for 10 minutes.
Remove from heat, add soya sauce/ Amino braggs and fresh lime juice.
Once cool, discard lemongrass stalks and Kaffir leaves.
To assemble the salad-
Mix the cold noodles, blanched vegetables and Tofu, pour peanut sauce all over it. Garnish with sprouts, scallions,cilantro and boiled eggs.
Serve cold or room temperature.