Begin by bringing a large pot of water to a boil. Cook the rice noodles according to package instructions, typically around 6-8 minutes, until they are al dente. Drain the noodles in a colander and rinse under cold water to stop the cooking process, ensuring they remain firm and chewy. Set aside.

In a large, non-stick skillet or wok, heat a splash of vegetable broth over medium-high heat. Add sliced bell peppers, along with any other desired vegetables, and stir-fry for about 3-4 minutes until they are tender yet still crisp.

Once the vegetables are ready, gently fold in the cubed tofu. Continue to cook for an additional 5-7 minutes, allowing the tofu to become slightly golden and crisp on the edges.

Lower the heat to medium and add soy sauce or tamari and chili sauce to the skillet, stirring to combine. Carefully add the cooked noodles, tossing everything together. Cook for another 2-3 minutes, allowing the noodles to soak up the sauce's flavor while thoroughly heating through.

At the last moment, stir in the fresh Thai basil, letting it wilt slightly in the heat of the dish. This should take about a minute. Remove from heat as soon as the basil is wilted to preserve its bright flavor.

Plate your Spicy Vegan Drunken Noodles immediately, making sure to include a generous portion of the vibrant veggies and tofu in each serving. For an extra touch, consider adding lime wedges and additional fresh herbs for garnishing.