Place the uncooked noodles in a bowl of cold water to soak.

Make the Tofu: Arrange slices in a single layer on a paper towel lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to get rid of any excess liquid.

Heat a large non-stick or cast-iron pan over medium heat. Add the tofu, in a single layer, and cook, turning once until lightly browned on each side, about 5-7 minutes.

Remove from oven and finely chop.

Whisk together the ingredients for the tofu crumbles: peanut butter, soy sauce, Sriracha, rice vinegar, toasted sesame oil and ginger. Pour over the tofu crumbles and let marinate while you prepare the rest of the ingredients.

Make the Pad Thai: Whisk together the ingredients for the Pad Thai sauce and set aside.

Heat a large skillet or wok over medium heat and add 1 teaspoon of oil. Add in the vegetables (red pepper, onion, carrots and chili) and cook until just tender, about 2-3 minutes.

Transfer to a dish and set aside.

Add the remaining teaspoon of oil to the pan and add the drained noodles (they should be soft by now) and stir fry for a minute, stirring often.

Add in the sauce and stir-fry for another minute or two until the sauce starts to thicken and stick to the noodles. Add the vegetables and stir together until just combined. Stir in the peanuts, cilantro and divide among 4 bowls.

Add the marinated tofu crumbles to the skillet and stir fry for another 2-3 minutes until tofu is crispy and sauce is absorbed into the tofu. Divide among the 4 bowls and serve immediately.