Heat the oil in a large frying pan or wok, (enough to completely cover the bottom of the pan), and when hot, add the tofu slices in batches and cook on both sides until crispy and golden brown. Remove onto a plate covered with kitchen paper, and set aside until needed.

Cook the noodles according to packet instructions - usually soaking in boiling water for c.10 minutes. Whilst they are soaking, prepare all the vegetables.

Prepare the sauce by whisking together the honey/sugar, tamarind paste, vinegar and boiling water in a small jug. Set aside.

In the frying pan, heat a little oil and add the shallots and chillis, and cook for 2 minutes until starting to soften. Add the spring onions and beansprouts and cook for a further minute.

Add the noodles and tofu to the pan and cook for a further minute or two until they are piping hot. Pour over the sauce and mix to completely coat the noodles.

Divide the noodles between plates, and scatter with coriander, peanuts and radishes, then squeeze the juice of half a lime over each serving.