• Boil a pot of salted water for the noodles.
• Drain the tofu. Chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, half the Thai spice, ½ tsp salt (per 2P) and pepper.
• Place a pan over high heat with a glug of oil.
• Once hot, fry the tofu until slightly crispy, 6-8 mins. Stir often to ensure it doesn't burn. Season with salt and pepper.
• Transfer the tofu to a bowl and cover to keep warm. Reserve the pan to use later.

• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Once cooked, drain in a sieve and return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Trim and halve the green beans.
• Cut the cauliflower into florets (like small trees). Halve any large florets.

• Return the empty pan to medium-high heat with a drizzle of oil.
• Once hot, add the chicken, cauliflower and remaining Thai spice and cook until starting to char, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Next add the green beans.
• Fry until slightly charred, 4-5 mins.
• Add the grated garlic and fry until fragrant, another 2-3 mins.

• Pour the gochujang, soy sauce and sweet Asian Sauce into the pan along with 1 tsp sugar (per 2P) and 100ml water (per 2P). 
• Stir well to combine and bring to the boil.
• Cover and simmer until the veg is tender, 3-4 mins. 
• Taste and season with salt and pepper. Add a splash of water to loosen the sauce if you feel it's too thick.
• Toss the cooked noodles through the sauce until warmed through.

TIP: Add the gochujang a little at a time, it's spicy!

• Divide the spicy veg noodles between bowls.
• Top with the crispy tofu.
• Finish with a scattering of peanuts.