Thai Tofu Noodle Soup With Snap Peas

Name: Thai Tofu Noodle Soup With Snap Peas
Ingredients: 3/4 pound Thai rice noodles; 2 tablespoons canola oil; 1 pound extra-firm tofu—drained, patted dry, and cut into 1/2-inch pieces; kosher salt and black pepper; 3 scallions, sliced, white and green parts separated; 2 tablespoons finely chopped ginger; 3 cloves garlic, chopped; 6 cups low-sodium chicken broth; 1 to 2 tablespoons fish sauce; 1/2 pound snap or snow peas, halved if large; lime wedges, sliced chilies, and basil leaves, for serving