Step 1

Place the noodles in a large bowl and pour over warm water to cover. Leave to soak for 20 minutes or until soft, then drain.

Step 2

Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a little hot water to loosen. Add the soy sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.

Step 3

Heat 2 tbsp of the oil in a wok or large frying pan. Fry the tofu in batches for 3-4 minutes until golden and beginning to crisp. Remove from the wok and set aside.

Step 4

Heat the remaining oil in the wok and fry the garlic and shallots for 30 seconds. Add the mushrooms and red chilli and cook for 2 minutes until beginning to soften. Add the noodles and stir-fry for 2 minutes, then push to one side. Add the eggs and allow to set, then scramble and mix with the noodles.

Step 5

Add the sweet-and-sour paste and stir well. Toss in the spring onions, carrot and tofu and cook for a few minutes. Divide among serving bowls, sprinkle with the herbs, and serve with the lime wedges.