Cook rice noodles according to package directions. Drain.
Meanwhile, heat oil in wok or large skillet set over medium-high heat; cook, tofu, onion, garlic and ginger, stirring often, for about 5 minutes or until tofu starts to brown. Stir in curry paste; cook, stirring, for 1 minute.
Add coconut milk, soy sauce and sugar; bring to boil. Stir in snow peas and carrots; cook for about 2 minutes or until vegetables are tender-crisp. Stir in lime juice.
Divide rice noodles among bowls; top with curry. Garnish with peanuts, cilantro, and chili flakes (if using).
Recipe Notes
Tip:
For a spicy noodle bowl, top with finely chopped fresh red Thai chili or finger chilis.