Fill a medium-sized pot with water, add a big pinch of salt and bring to a boil. Add the rice noodles to a large bowl, cover with warm water and set aside for 10 mins, until pliable.

In the meantime, make the peanut sauce. Whisk together the peanut butter, dark brown sugar, soy and fish sauce. Use the fine side of a box grater or microplane to grate the garlic and ginger directly into the bowl. Grate the tomato and add along with the zest and juice of the lime. Finely dice the chilli and add to the bowl with a pinch of salt. You can also just chuck all your ingredients into a blender. Add enough water to turn the sauce into a silky dressing.

Make kecap manis by combining the honey, soy and salt. Set aside.

Snap or cut the green beans into bite-sized pieces, then drop into the pot of boiling water along with the beansprouts, cook for 1 min, then use a slotted spoon or tongs to transfer to a bowl. Then transfer your noodles from the warm water, into the boiling water pot and cook for around 1 mins or until softened and bouncy. Tip the noodles into a fine mesh sieve, drain and rinse under cold water to remove noodle starch and stop the cooking process.

Heat a tbsp of vegetable oil in a large non-stick frying pan over a high heat. Fry the eggs to your liking, remove from the pan and set aside on a plate.

Pat the tofu dry with a piece of kitchen paper, then slice into cubes. Add another tbsp of oil to the non-stick frying pan, turn the heat to medium-high, then add the tofu. Press and crush a garlic clove using the side of your knife (no need to peel it) then add that to the frying pan. Fry for 2 mins on one side, until the tofu caramelises, then toss. Add 2 tbsp of the kecap manis to the pan and caramelise for 2 mins or until sticky.

To serve, split the noodles between serving bowls and top with the beans and tofu, then pour over the peanut sauce. Top each bowl with a fried egg and the remaining kecap manis. Finish each serving with a fresh lime, spring onions, cucumber slices and crispy shallots.