~6 boxes of noodles (a flat noodle works best, rice noodles are even better)
2 little tiny cans Thai chili paste
~2 cups Thai peanut paste
(can substitute Thai curry paste and Thai peanut sauce, but you will get a panang curry instead of peanut noodles)
~7 cans coconut milk
~1 1/2 cups peanut butter
4-6 bunches of broccoli
3-4 tubs extra-firm tofu
~5 bunches scallions
small amount brown sugar
Mix the chili paste, peanut paste, and coconut milk together. Add the peanut butter. It probably won't mix in well, but that's ok; it will melt later. Chop the scallions in to smallish pieces. Heat a little bit of oil in a large wok. Toss the scallions in and stir fry them until they are soft. Then add the chili, peanut paste, coconut, peanut butter mixture. Heat the mixture until it boils. Stir often. Add a little bit of brown sugar, to taste. Add in the broccoli and the tofu. On a different burner, start boiling a large pot of salted water, and add the pasta when the water is boiling. Let the mixture in the wok simmer until the broccoli is soft (but not falling apart) and the tofu has absorbed the flavor of the noodles. When the pasta is done, drain it, and either add it immediately to the wok and mix well, or make sure to add a little bit of oil so the noodles don't stick.
Heat the noodles, sauce, tofu and broccoli together for a while to let the flavors mix. Serve over brown rice.