- 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
| - 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
- Heat remaining oil in wok. Add broccolini and snow and sugar snap peas and stir fry for 2 minutes. Transfer to a plate
- 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
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