400g rice noodles

8 tablespoons dark soy sauce

4 tablespoons light soy sauce

1 tablespoon tamarind concentrate

1 tablespoon soft brown sugar

2-3 tablespoons sunflower or rapeseed oil

7 cloves garlic – peeled and roughly chopped

3 green chilis – sliced

200g tenderstem broccoli – roughly cut into 2cm pieces

200g pak choi – roughly cut into 2cm pieces, removing the tougher parts

300g tofu puffs (or firm tofu if you cannot get puffs)

20g thai basil – if you can’t get thai basil, leave it out

1 lime

Put the noodles in a large bowl and cover with boiling water. Use tongs to separate and leave to soak for 4-6 minutes until softened. Drain and put back in the bowl with cold water. This prevents them from sticking together

Mix the soy sauces, tamarind and sugar in a bowl and leave to one side

If using firm tofu, heat the oil in a large frying pan (one with a lid), cut the tofu into 2cm cubes and fry, turning until browned. Remove from the pan

Heat the oil in a larg frying pan with a lid, and fry the garlic, chili, broccoli and pak choifor 2-3 minutes, then cover and leave for a further 3 minutes. Finish with the juice of half the lime

Drain the noodles and add to the pan along with the tofu puffs (or fried firm tofu), basil and the sauce. Mix well and cook until eveything is hot – usually around 6-8 minutes

Serve with the remaining lime, cut into wedges