Prepare noodles – Place noodles in a bowl and cover with enough boiling water to submerge the noodles entirely. Cover with a lid to retain heat and leave to stand for 1-2 minutes until noodles have softened. Strain the noodles and rinse with cold water, separating the noodles with your fingers. Leave to one side until ready to use ensuring excess water can drip away.
Prepare dressing – Finely dice chillies and chop mint. Add to a bowl with sugar, fish sauce and freshly squeezed lime juice, mix together and allow sugar to dissolve, stirring occasionally. Leave to one side.
Prepare vegetables – Ribbon cucumber and carrots using a potato peeler. Peel carrot and cut into small batons. Cut cucumber in half lengthways and then slice to create crescents. Cut peppers into batons. Finely slice radish
Prepare tofu – Remove tofu from packaging and gently cut into small cubes. Toss in seasoned flour and fry until golden.
Assembly – Place noodles into a bowl and surround with vegetables, tofu and mixed bunches of herbs. Spoon over dressing and serve.