place the rice noodles in a saucepan + cover with boiling water. leave for 5 minutes, or until the noodles are cooked, then drain + wash under cold running water. drizzle with a teaspoon of oil, toss + set aside

heat a teaspoon of oil in a wok or wide-based pan over a high heat + add the tofu to brown evenly on each side

add your chopped ginger, garlic + then all the vegetables, chilli slices + chilli flakes + stir-fry, ensuring the veg is starting to take on a nice colour

reduce the heat, add the rice noodles + cook, then add the pad thai sauce + give everything a mix (being careful not to break the noodles)

simmer to allow the sauce to reduce slightly so that it becomes sticky + coats the noodles

serve the pad thai on plates garnished with coriander, mint, fried shallots, a lime wedge + nibbed peanuts