Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until tender. Drain

Heat oil in a large wok over medium heat. Add laksa paste and stir fry for 1 minute or until fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, broccoli, cherry tomatoes, sugar and fish sauce and reduce heat to low. Simmer for 4 to 5 minutes or until chicken is cooked through. Add the snow peas and tofu and cook for a further 5 minutes or until the beans are tender

To serve, divide the noodles between 4 bowls and spoon over the laksa. Top with bean sprouts, chilli and Thai basil or coriander