Cook the rice noodles according to package instructions, refresh in running water and set aside.
Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar, and broth and bring to a boil.
Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
Add cooked rice noodles and bean sprouts and turn off heat.
Check for seasonings. Serve hot.