Place your wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute to release the fragrance.
Add the Bok Choy, carrots, bell peppers & broccoli and stir-fry 2 minutes until the vegetables are lightly softened and yet crisp. Stir in the tofu and toss for a fe seconds.
Next push the ingredients to the side of the wok and add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 minute using 2 ladles and a tossing motion (like tossing a salad).
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together into the vegetarian pad thai for 1-3 more minutes, or until noodles are cooked.
Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat and taste-test, adding more pad thai sauce or soy sauce or chill sauce if desired for more salt or flavor.
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander and peanuts. Add wedges of fresh-cut lime on the side.