Thai Tofu Noodle Soup With Snap Peas
Photo by Christina Holmes
Cook the noodles according to the package directions; drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.
Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.