Bring a big pot of salted water to the boil. Add the noodles and cook according to packet instructions until tender. Just before the noodles are ready, add the peas and cook for 30 seconds, just to blanch them quickly. Drain and refresh under cold water.

Place a medium pot on medium heat and when hot, add 1 tablespoon of oil. Add the curry paste and stir for 1 -2 minutes, until the paste is darker and some of the water has cooked out. Add the ginger, garlic and lemongrass and cook for another 1 minute until aromatic. Next add the coconut milk, soy sauce or tamari, sugar and 2 whole makrut lime leaves (if using) and cook, stirring often, for 5 minutes. Add the tofu, sugar snap and snow peas, stir and then cover and cook for 3-4 minutes until the peas are bright green and just tender. Remove from the heat and add the juice of half the lime.

If the rice noodles and peas have been sitting for a while and the noodles are sticking together, run under cold water to loosen them up and drain. Place the rice noodles and peas in a bowl and add the coconut milk, tofu, sugar snap and snow pea mixture and toss to combine. Season with salt, add more lime and toss again.

To serve, top with the sliced makrut lime leaves (if using), the red chili pepper, coriander (cilantro), with lime wedges on the side