Empty the broth into a pan and put over a medium heat with a lid on.

Fill and boil a kettle.   

Give the chillis, beansprouts, spring onions, pak choi and herbs a quick rinse.  Cut each pak choi into two (lengthways), put the beansprouts to one side and roughly chop everything else. Chop the limes into quarters.

Put everything to one side.

Once the kettle has boiled, pour over the rice noodles in a separate pan or bowl and set a timer for 2 minutes.

Add a little oil to a frying pan and cook the tofu and pak choi over a medium-high heat for 2-3 minutes (turning regularly) until golden brown.

Remove the noodles from the pan and rinse under fresh water. They should be a little bit “al dente” as they will continue cooking in the bowl.  Add them to your bowl(s).

Lay the cooked tofu and pak choi on top of the noodles.  

The broth should be boiling by now. Once you’re happy that it is, pour it on top of the noodles, tofu  and pak choi.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat (be careful, they are HOT!) and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.

ENJOY!!