• Bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain, rinse with cold water, and set aside.
  
• Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger, carrots, and the white parts of the green onions. Cook for 3–4 minutes until fragrant.
  
• Stir in the sliced red bell pepper and carrots, and cook for another 2 minutes.
  
• In a bowl, add red curry paste, soy sauce/tamari, and maple syrup. Mix until well combined, then add the curry paste and cook for 1 minute, stirring constantly to toast the spices.
  
• Pour in the coconut milk and vegetable broth. Stir until smooth, then mix in the soy sauce and maple syrup.
  
• Add the tofu and simmer for 10-15 minutes.
  
• Stir in the broccoli florets and continue simmering for another 4–5 minutes, or until tender-crisp.
  
• Turn off the heat and stir in the lime juice.
• Garnish with cilantro, chopped peanuts, green onions, lime wedges, and sliced chilies if desired.
  
• Divide the cooked rice noodles among serving bowls. Ladle the curry over the noodles. Adjust the seasoning if needed and enjoy!

Instant Pot Instructions

• Select Sauté and heat the oil. Cook the onion, garlic, ginger, carrots, and green onions for 3–4 minutes.
• Stir in the bell pepper and Thai red curry paste; cook for 1 minute.
• Add the coconut milk, vegetable broth, soy sauce, and maple syrup.
• Stir in the tofu. Lock the lid and cook on High Pressure for 0 minutes (or 1 minute if you prefer softer vegetables), then perform a quick release.
• Stir in the broccoli and carrots, and let it sit on Keep Warm for 2–3 minutes until tender-crisp.
• Finish with lime juice, cilantro, green onions, and chopped peanuts.
• Serve over separately cooked rice noodles.

  Note: Always cook the rice noodles separately. They become mushy if pressure-cooked with the curry.