Soak or just cook the rice noodles according to pack instructions. Once softened, drain and set aside.

Heat the oil in a pan over a medium heat and fry the cubed tempeh for a few minutes until browned. Remove and set aside on a plate.

In the same pan, stir-fry the spring onions, beansprouts and peppers for a few minutes, ensuring the vegetables remain crunchy.

Crack the eggs into a bowl and whisk lightly with a fork. Push the vegetables to one side of the pan, then pour in the eggs. Scramble the eggs gently, then add the noodles and browned tempeh. Stir everything together until well combined.

In a separate pan, combine the palm sugar, fish sauce (or vegan alternative), tamarind paste, soy sauce** and ginger and garlic paste. Add a splash of water and cook over a medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Pour the sauce over the noodles and veg, and mix well to ensure all the ingredients are evenly coated. To serve, sprinkle with the peanuts, along with the sliced red chilli and coriander, and lime wedges on the side for squeezing over, if you like. We also love to add a few crispy fried onions and a little chilli crisp oil.