These spicy sticky noodles are named so in Thailand because even after a big night out anyone can cook these noodles, and the large amount of chilli will stop the hangover.
Makes two serves.
Soak the noodles in hot water for five minutes. The noodles should be soft but not cooked in the centre. Leave to drain.
Mix the sauce ingredients together.
Fry the two slabs of tofu in the wok in a little oil on a high heat until browned on both sides. The tofu is easier to brown if you pat out the excess water beforehand. Add the soy sauce, leave for 10 seconds and remove the tofu from the pan. When the tofu has cooled slice it into squares.
Add the chilli and garlic to the hot wok with about a tablespoon of oil. After about 10 seconds add the noodles. Leave them to fry for a minute and the add the sauce and vegetables. Place a lid over the wok and cook for 2 minutes.