Soak the dried red chilies in water for at least 15 minutes. Remove the seeds of some chilies to reduce the heat.
Sprinkle some salt on tofu cubes and bake at 200°C for around 15-20 minutes or until the cubes turn light brown from the outside but remain moist from the inside. You can also deep or shallow fry the tofu cubes.
Cook noodles as per the instructions given on the packet. Strain, apply some oil and keep aside
Strain the water of soaked red chilies and put in a grinder with all the other ingredients of curry paste. Add 1 tablespoon water and grind to make a smooth paste.
Heat oil in a pan. Add the curry paste. Stir fry for 2-3 minutes.
Add broccoli, carrots, and vegetable bouillon cube. Break the cube with the help of a spatula and stir fry the vegetables for around 5 minutes.
Next, add coconut milk, soy sauce, red chili sauce, and sugar. Mix and cook for 2-3 minutes, stirring in between.
Add baked tofu cubes and cook for another 1-2 minutes.
Finally, add the noodles. Mix everything till the sauce nicely coats every noodle strand. Switch off the gas.
Squeeze in fresh lime juice. Garnish with roasted peanuts, chopped coriander leaves, chopped Thai chilies, and lime wedges.