Crisp vermicelli with chicken, tofu and broccolini

Heat 1-2 tsp vegetable oil in a wok. Fry 100g vermicelli (broken up) in batches until crisp and puffed, then drain. Pour off all but 1 tbsp oil. Beat one egg with 1 tbsp water. Cook in wok over high heat until egg is set. Remove and chop. Add 1 tbsp oil to wok. Stir-fry 2 chicken breast fillets 1 clove garlic (both chopped) and 2 tsp ginger (grated) until chicken is just cooked. Add 150g firm tofu (cut into 1-2cm pieces), 4 green onions (sliced) and 1 bunch broccolini (cut into 2-3cm lengths) and stir-fry until tender. Add 2 tbsp lime juice, 1 1/2 tbsp fish sauce, 1 tbsp palm sugar, 1 tbsp tomato sauce, 1 tbsp soy sauce and 1 red chilli (chopped) and stir. Serve vermicelli topped with combined chicken mixture and egg. Scatter with coriander leaves.