Prepare Noodles: Cook the rice noodles according to package instructions—typically around 6-8 minutes in boiling water—until al dente. Drain well, tossing with a little water to prevent sticking, and set aside.

Sauté Tofu: In a large skillet, heat a splash of vegetable broth over medium-high heat. Add cubed tofu, browning for about 5-7 minutes until golden and crispy on all sides.

Cook Vegetables: In the same skillet, add another splash of vegetable broth and toss in the sliced bell peppers. Sauté for about 3-4 minutes until tender yet crisp.

Combine Ingredients: Add the drained noodles and crispy tofu to the skillet with the sautéed bell peppers. Drizzle in soy sauce and stir-fry for about 2-3 minutes.

Finish with Herbs: Toss in fresh Thai basil and desired amount of chili sauce. Stir for an additional minute until the basil wilts.