In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile, prepare all the other ingredients so that they are to hand once you start stir-frying. Heat about 2.5 cm / 1 inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.

Pour all but 2 T oil from the wok, sauté the garlic, add the drained noodles and toss until they are coated with the oil. Add the stock, lime juice, sugar and soy sauce and toss well, gently pushing the noodles around the pan. Then add the tofu, salt, chilli flakes and half the peanuts.

Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two, until the beansprouts have softened slightly.

Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts. Place the lemon / lime wedges around the edge.