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Cook noodles according to package instructions (usually 2-3 minutes if boiling). Drain and rinse thoroughly under cold water until completely cooled. Set aside (*note: some brands require soaking only)
Heat oil in a large pot over medium heat. Add the onion, mushrooms, and pepper. Sauté until tender, about 4-6 minutes.
Now, add the garlic and ginger and sauté for 30-60 seconds until fragrant.
Add a splash of oil then add curry paste and tomato paste. Sauté for 1-2 minutes until paste has slightly darkened
Stir in broth, coconut milk, vegan fish sauce, and sugar, scraping to release any browned bits from the bottom of the pot. Raise heat to bring to a boil then reduce heat to a gentle simmer for 10 minutes. Stir occasionally.
Stir in rice noodles and tofu and gently warm for 1-2 minutes.
Remove from heat and stir in lime juice and cilantro. Taste for seasoning and add if needed.
Add noodles into each bowl using tongs and ladle the rest of the soup on top. Serve with cilantro and lime wedges. Enjoy!