From My Bowl

0 Cook the Noodles: Soak your fresh noodles in boiling water for 3-5 minutes OR if using dried noodles, bring a large pot to water to a boil and cook according to package directions. Drain and set aside. Note: I recommend timing the cooking of the noodles to line up with the completion of step 5, as rice noodles will begin to stick and break more easily if they sit for too long.
1 Aromatics: Warm a wok or large sauté pan over medium-high heat. Add the oil and warm, then add the white portions of the green onions, garlic, ginger, and around half of the thai basil. Stir, then add the curry paste and fry for 1 minute, to enhance its flavor.
2 Sauté the Vegetables: Add the tomato, mushrooms, carrot, and tofu. Stir well, until all of the veggies are evenly coated in the curry paste. Sauté for 5 to 7 minutes, stirring occasionally, until the carrots are cooked to your liking. Reduced the heat to medium.
3 Stir Fry Sauce: In the meantime, combine the soy sauce, sugar, and hot water in a small bowl. Stir with a spoon until the sugar has dissolved, then pour into the wok once the veggies have finished cooking and stir well, to create a sauce.
4 Combine: Add the cooked rice noodles to the veggie mixture and use tongs to distribute the veggies and gently toss the noodles in the sauce. Turn the heat off, then add the remaining green onion and thai basil and toss again.
5 Serve: Serve immediately and enjoy warm.