Allas favorit Gado-Gado

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1. 1
   Cook ½ small head of broccoli (about 4 oz.), cut into small florets, and 1 large carrot, peeled, cut into 3"-long matchsticks, in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to a fine-mesh sieve with a spider or slotted spoon. Gently lower 4 large eggs into pot. Cover and cook, adjusting heat as needed to maintain a boil, 8 minutes; transfer to sieve. Let vegetables and eggs cool.
2. 2
   Place 6 oz. dried wide rice noodles in boiling water, cover pot, and remove from heat. Let sit, stirring occasionally, until tender, 10–15 minutes. Drain and rinse under cold running water until cool. Shake off excess water; set aside.
3. 3
   Meanwhile, bring ½ cup light brown sugar and ⅓ cup soy sauce to a boil in a medium skillet over medium-high heat, stirring to dissolve sugar. Cook, stirring often, until mixture is thickened and syrupy, about 3 minutes. Measure out ⅓ cup soy syrup in a heatproof measuring glass and pour into a medium bowl.
4. 4
   Reduce heat to medium and add one-half of a 15-oz. package firm tofu, drained, cut into ½" cubes, and 1 tsp. vegetable oil to remaining soy syrup in skillet. Cook, turning occasionally, until tofu absorbs sauce, about 4 minutes.
5. 5
   Vigorously whisk 2 garlic cloves, finely chopped, ½ cup creamy peanut butter, 2 Tbsp. fresh lime juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 Tbsp. sambal oelek, and ⅓ cup warm water into soy syrup in bowl, adding more warm water by the tablespoonful if needed, until peanut sauce is creamy (it should be the consistency of ranch dressing).
6. 6
   Peel eggs and cut into quarters. Spread peanut sauce on a platter or in a large shallow bowl; top with reserved noodles. Arrange eggs, broccoli, carrot, tofu, 1 avocado, sliced, 3 Persian cucumbers, halved lengthwise, thinly sliced on a diagonal, and ¼ cup salted roasted peanuts over.
7. 7
   Just before serving, toss salad to coat. Serve with shrimp chips if desired and more sambal oelek.