Thai Noodles with Tofu

Ingredients List

• 2/3 c (160 ml) St-Hubert Thai Sauce
• 1/2 lb (225 g) rice noodles
• 1 tbsp (15 ml) canola oil
• 1 lb (450 g) firm tofu, cubed
• 1/3 c (80 ml) soy sauce
• 3 c (750 ml) snow peas, cut in half  
• 4 c (1 l) bean sprouts
• 3 green onions, chopped
• 1/3 c (80 ml) coarsely chopped salted peanuts
• 1/4 c (60 ml) fresh basil  

Preparation Instructions

1. Prepare noodles according to package directions, either by soaking in boiling water or by cooking in a pot of boiling water. Drain, rinse under cold water, drain again.
2. Meanwhile, in a wok or large pan, heat oil on high and sauté tofu for 5 minutes or until golden brown. Transfer to a plate.
3. In a measuring cup, mix the Thai sauce with the soy sauce and 1/2 cup (125 ml) water.
4. Return the wok to the heat, stir-fry the snow peas and bean sprouts for 2 minutes.
5. Reduce heat to medium, add noodles and sauce.
6. Bring to a boil and simmer 2 minutes or until noodles are tender.
7. Add cubed tofu.
8. Top the noodles with green onions, peanuts and basil, and serve.