Preparation

• Put the noodles in a large heatproof bowl and cover with 2 quarts of boiling water. Let sit until the noodles become soft and pliable, about 15 minutes. Rinse with cold water and drain well. Cut the noodles a few times with kitchen shears to make them easier to eat.
• Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Fry the tofu in batches until crispy and brown on all sides, adding more oil if necessary, 1 to 2 minutes. Drain on a paper towel–lined plate. Add the shallots and 1/2 tsp. salt to the skillet and cook until tender and golden brown, about 3 minutes. Add the garlic, crushed red pepper flakes, and the green beans. Stir frequently until the beans are tender and bright green, about 2 minutes. Add the tofu and the brown sugar and cook until the tofu is heated through, about 2 minutes. Add the noodles, soy sauce, and fish sauce, and toss until heated through, about 2 minutes. Remove from the heat and toss with the lime juice, half of the mint, and half of the basil.
• Garnish with the peanuts, the remaining mint and basil, and serve.