Begin by cooking the rice noodles according to the package instructions in a large pot of boiling water for about 5-7 minutes. Drain and rinse under cold water.

In a large non-stick skillet, heat vegetable broth over medium heat and sauté sliced bell peppers for about 4-5 minutes.

Add cubed tofu to the skillet, cooking for about 5-6 minutes until golden brown.

Reduce heat and add drained rice noodles, soy sauce, chili paste, and sugar, tossing everything together for 2-3 minutes.

Stir in fresh Thai basil and cook for an additional minute until slightly wilted.