Step 1

Cook the 3 vegetables separately, heating 1 tbsp KA–ME® Stir-Fry Oil for each over medium-high in a large skillet (Bok Choy for 3-4 minutes, turning once; Pepper for 4 minutes, tossing often; Onion for 5-7 minutes until golden). Remove vegetables from heat, keep apart.

Step 2

Add remaining 2 tbsp KA–ME® Stir-Fry Oil to skillet, add KA–ME® Organic White Rice Noodles - Vermicelli and heat for 2 minutes, set aside.

Step 3

Add KA–ME® Sesame Oil Blend to skillet and reduce heat to medium. Add tofu and cover; cook 4-6 minutes until browned, turning once.

Step 4

In separate bowl, whisk KA–ME® Pad Thai Sauce and KA–ME® Sriracha Sauce with water.

Step 5

Divide KA–ME Organic White Rice Noodles - Vermicelli among 4 bowls. Top with bok choy, pepper, onion and tofu. Drizzle with sauce mixture and garnish with sesame seeds. Enjoy!