Bring a medium pot of water to a boil for the rice noodles. When boiling, add the noodles and cook according to package instructions, typically 4 to 6 minutes. Drain, rinse with cold water, and set aside until needed.
Meanwhile, whisk together the coconut milk, curry paste, tamari, sugar, and lime juice in a large lidded pot, and add in the cubed tofu and carrots. Bring to a boil, then add the broccoli on top, but don't stir: the broccoli steam on top of the sauce and doesn't need to be covered. Lower the heat to medium-low, cover the pot, and allow to cook for 5 minutes.
Stir in the cooked noodles, then portion into serving bowls, being sure to top each bowlful with a generous ladleful of sauce. Garnish with cilantro and lime wedges if desired, and serve immediately.
Love this recipe! I subbed rice instead of the noodles and it was delish! Also added sliced crimini mushrooms and grated fresh ginger! Thanks so much for this easy yet delicious recipe that tastes even better the second day!
Oh, we LOVE it when people LOVE our recipes! So much of cooking is about intuition and substitutions – basically taking a recipe and making it your own. I’ll have to try your version now!