Begin by cooking the rice noodles according to the package instructions, usually boiling for 5-7 minutes until al dente. Drain and set aside.

In a large pan or wok, heat 1-2 tablespoons of oil over medium heat. Add minced garlic and diced onion, cooking for 3-4 minutes until translucent.

Add sliced bell peppers and sauté for another 3-5 minutes until softened but not mushy.

Introduce cubed tofu and cook for about 5-7 minutes until lightly browned.

Stir in the cooked rice noodles, chili sauce, soy sauce, and coconut sugar, tossing for 2-3 minutes.

Remove from heat and fold in fresh Thai basil, letting it wilt slightly.

Serve immediately, optionally garnishing with fresh basil leaves.