Boil a kettle and then soak the noodles according to package instructions (approx 3 minutes). Drain, run under cold water, drain again.
Meanwhile, heat the oil in a wok or large frying pan, then add the garlic, ginger and chilli and cook for 1 minute, stirring constantly. Add the cooked rice noodles, spring onions, carrots, soy sauce and vinegar and cook over a medium/hot heat, stirring often, for 3 minutes.
Serve warm, topped with the peanuts, sesame seeds, chilli oil (to taste) and a good squeeze of lime.
Easy Vegan Pad Thai https://veggiedesserts.com/vegan-pad-thai/ (C) Kate Hackworthy