Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain.
For the peanuts: In a large skillet over medium heat, add sesame oil and maple syrup, stir together. Add the peanuts and stir. Cooked for 2 minutes. Add the sesame seeds and red pepper flakes. Cook another 1-2, stirring often. Careful not to burn. Put just the peanuts on a parchment lined baking pan and set aside.
For the tofu and vegetables: In a small bowl, combine soy sauce, maple syrup, Thai red curry paste, ketchup and vegan fish sauce.
In the same skillet from the peanuts- add the tofu cubes. Stir together and let cook for 3-4 minutes flipping to get each side golden brown. Add in ginger and garlic and stir together. Cook 1 more minutes.
Add in half the sauce. Stir together well. Let cook for 2-3 minutes. Add in peppers and squash and stir. Cook for 3-4 minutes.
Add in cooked noodles, remaining sauce, basil, lime juice and zest. Serve with the toasted peanuts, additional basil, and lime juice if needed.