Tofu And Green Vegetable Pad Thai

200g rice stick noodles

1 tablespoon vegetable oil

300g firm tofu, drained, cut into 2cm cubes

1 bunch broccolini, trimmed cut into 3cm pieces

100g snow peas, trimmed, halved lengthways, diagonally

100g sugar snap peas, trimmed

1 egg, whisked

200g Passage to Asia Pad Thai stir fry sauce

1 long red chilli, thinly sliced

1 cup bean sprouts, trimmed

1/3 cup salted roasted peanuts, roughly chopped

½ cup coriander sprigs, to serve

lime wedges, to serve

.

METHOD

1. Cook noodles as per packet instructions. Heat a wok over high heat. When hot add 2 teaspoons oil and roll around wok. Add tofu and stir fry for 2-3 minutes or until golden. Transfer to a plate.
2. Heat remaining oil in wok. Add broccolini and snow and sugar snap peas and stir fry for 2 minutes. Transfer to a plate.
3. Add egg to hot wok and cook, stirring, for 1 minute. Add noodles and Passage to Asia Pad Thai Stir-fry Sauce. Toss until combined. Return tofu and vegetables to wok and scatter in half the chilli. Toss and cook for 2 minutes or until heated through. Serve in bowls topped with sprouts, nuts, coriander and remaining chilli slices. Squeeze over lime before serving.