Tofu Red Curry with Rice Noodles

Name: Tofu Red Curry with Rice Noodles
Ingredients: 1 8-ounce package brown rice pad thai or stir-fry noodles; 1/4 cup Thai red curry paste; 1 14-ounce can light coconut milk; 1 2-inch piece fresh ginger, peeled and cut into thin matchsticks; 1 tablespoon packed brown sugar; 2 cups peeled chopped butternut squash (1-inch pieces); 2 cups haricots verts, trimmed and halved; 1 red bell pepper, thinly sliced; 1 tablespoon fish sauce; Kosher salt; 1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes; Fresh basil and lime wedges, for serving