Take some rice noodles from the Asia market, I got ones that already come in pre-portioned squares (I used 2 squares). Break up a bit in a bowl.
Boil enough water in the kettle to cover them, pour the hot water over the noodles, cover and let sit about 5 minutes.
After five minutes, strain over the sink, rinse with cold water and separate with your fingers or a fork so everything isn't stuck together. Set aside.
For the sauce, combine the peanut butter, warm water, sugar chili flakes and red curry paste (if using).
Stir in a small sauce pan on the stove over medium heat until the sugar melts and everything looks uniform. You want to add enough water that it's smooth and a bit runny, but not super liquidy, so add more water if it's too thick and more peanut butter if it's too thin. Set aside.
In a frying pan, fry up some tofu in canola oil and toss until browned with some salt.
Add broccoli and whatever veggies you want. If you don't want the veggies mixed into your noodles, pour onto your plate now.
Combine the rice noodles and peanut sauce in the frying pan medium-low heat and toss until the noodles are covered and everything is warm.
Pour onto your plate. Top with thinly chopped cilantro and leeks, peanuts or cashews, fried onions, Sriracha and a wedge of lime.