On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in your rumbling belly, ASAP.
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.