Bring large pot of salted water to boil for noodles. Add plum, lime zest, lime juice, peanuts, cilantro, and a pinch of salt and pepper to medium bowl and toss to combine.

Add noodles to boiling water and cook until tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process. Set aside.

Heat 1 tbsp vegetable oil in same pot over medium-high heat. Add tofu and peppers and cook, stirring occasionally, until crispy in places, 5 to 6 minutes. Add just 1½ tsp curry powder and a pinch of salt, stir to combine, and cook until fragrant, 30 seconds to 1 minute. Reduce heat to low and add Thai peanut sauce, mango chutney, and cooked noodles. Stir to combine.

Divide noodles between bowls and top with plum salad. Dig in!

Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.