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, cilantro and remaining chili pepper slices. Squeeze over lime before serving.

What You'll Need

• 7oz rice stick noodles
• 1 tablespoon vegetable oil
• 10.5oz firm tofu, drained, cut into cubes
• 1 bunch broccolini, trimmed cut into small pieces
• 3.5oz snow peas, trimmed, halved lengthways, diagonally
• 3.5oz sugar snap peas, trimmed
• 1 egg, whisked
• 7oz Passage to Asia Pad Thai stir fry sauce
• 1 long red chili pepper, thinly sliced
• 1 cup bean sprouts, trimmed
• 1/3 cup salted roasted peanuts, roughly chopped
• ½ cup cilantro sprigs, to serve
• lime wedges, to serve