Cook the rice noodles according to package instructions until al dente. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the red curry paste, grated ginger, and minced garlic to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine with the curry paste.
Add the soy sauce and brown sugar to the pot. Stir well.
Bring the soup to a gentle boil, then reduce heat to a simmer.
Add the sliced red bell pepper, snap peas, and shredded carrots to the pot. Simmer for 5 minutes until the vegetables are tender but still crisp.
Gently add the tofu cubes to the soup and simmer for an additional 3-4 minutes to heat through.
Divide the cooked rice noodles among four bowls.
Ladle the hot curry soup with tofu and vegetables over the noodles.
Garnish each bowl with sliced green onions, fresh cilantro leaves, and a lime wedge.
Sprinkle chili flakes on top if desired for extra heat.
Serve immediately and enjoy your Thai red curry noodle soup with tofu.