Cut broccoli and cauliflower into bite-size pieces. Trim snow peas and slice in half diagonally.
Heat oil in large wok or skillet set over medium-high heat; cook ginger and garlic, stirring for 1 minute. Add curry paste. Cook, stirring, for 1 minute. Stir in coconut milk, broth, fish sauce and soy sauce and bring to boil.
Add tofu with broccoli and cauliflower. Reduce heat and allow to simmer for about 4 minutes or until vegetables are tender-crisp. Add snow peas and lime juice, cook for 1-2 minutes or until tender. Serve stir-fry over rice noodles. Garnish with cilantro leaves, peanuts, and sliced chili pepper (optional). Plate with lime wedges.
Tip: Alternatively, you can serve the stir-fry over steamed rice instead of rice noodles.
