Cook the noodles as per the instructions on the pack.
Now prepare the sauce by whisking red curry paste, ginger and garlic paste, and sriracha sauce together. Keep it aside for now.
Soak the meatless crumbles in water for 10 minutes.
Cut the tofu into one inch cubes.
To make the noodles
Heat oil in a pan. Fry the meatless crumbles along with the sliced Thai red chillies. Saute for 3-4 minutes on medium flame. The crumbles will brown a bit.
Then add the prepared sauce mixture. Cook for a minute.
Cut Tofu in cubes and add them to the wok. Toss them in the sauce. Cook for another minute.
Finally add the cooked noodles along with cilantro. Stir until everything is well combined and the sauce is evaporated. Taste and add salt as needed.
Notes
Be sure to use latex gloves when handling those Thai chilies. Add regular mushrooms instead of meatless crumbles. Adjust the spices to control the heat.Do not overcook the noodles. Always cook them al dente. They should be firm and not become mushy or lumpy. After adding the tofu, toss it carefully so that they don't break. If you prefer a saucy or soupy texture, add half a cup of coconut milk before adding the cooked noodles. You can also add some sweet chili sauce or double up the sauce mixture if you feel the noodles are a bit dry. But be mindful of the heat.