Rice noodles with tofu and vegetables

I would call this Pad Thai but I don't wish to insult Thai cooking! I had some rice noodles and was trying to think up something to do with them and also to use up some odds and ends languishing in the fridge. I used baby sweetcorn, sugar snap peas and a red pepper, but I guess you could use whatever is around. It's a doddle to make, really tasty and is one of those dishes that looks like you made much more of an effort than you really did. Ideal for a quick evening meal after work; 20 minutes (at the most) from start to finish...

Ingredients
200 g Thai rice noodles (I used the flat variety that look like linguini)
1 medium onion thinly sliced
2 cloves of garlic sliced
1 small handful of roasted salted cashews (or peanuts) Keep a few back for the topping
1 red pepper sliced
100 g sugar snap peas (or mange tout)
100 g baby sweetcorn, sliced lengthways
100 g tofu pieces (or quorn pieces if you prefer)

For the sauce:
50 g creamed coconut (or 100 ml coconut milk)
100 ml boiling water (omit if you're using coconut milk)
1 tablespoon smooth peanut butter
dash of soy sauce
1 tsp turmeric
1 tsp cumin
1 tablespoon finely chopped coriander (I used some coriander and chilli relish I'd made the previous day)
1 tsp brown mustard seeds (optional)
1 tsp kalonji (optional)
1 tsp black cumin seeds (optional)

Fresh coriander, black sesame seeds and a finely sliced red chilli to garnish.

1. Add the noodles to boiling water and soak for 15 minutes (or cook according to packet instructions).
2. Slice the vegetables.
3. If using solid coconut cream, dissolve it in around 100ml boiling water, mix in the other ingredients and set to one side. 
4. Heat 1 tablespoon of peanut oil (or whichever cooking oil you prefer) in a wok and add the vegetables, fry for a few minutes and then add the tofu and cashews
5. Once the vegetables are cooked to your own taste add the sauce and stir in.
6. Drain the noodles and rinse in cold water, then toss into the wok.
7. Serve with fresh coriander, chopped red chilli and some of the reserved cashews chopped finely.