Tofu Red Curry with Rice Noodles

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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