# Place noodles in a pot of boiling water over medium-high heat. Stir until noodles have separated. When cooked "al dente" (chewy - not too soft), drain and rinse with cold water (to prevent sticking). Set aside.
# To make the stir-fry sauce, place all sauce ingredients in a cup and stir well. Do a taste test (note that the sauce will be very strong at this point - it will be diluted later when added to the noodles). If too sour, add a little more sugar. If not salty enough, add more fish sauce.
# In a wok or large/deep frying pan over medium to high heat, add a few tablespoons oil plus the lime leaves, shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are using chicken or shrimp, add them at this point as well.) Stir-fry 1 minute, or until fragrant.
Stir-frying tip: When wok/pan becomes too dry, add a little water, white wine or sherry (or cooking wine), or broth 1 tablespoons at a time (instead of adding more oil). This will save you calories and added fat.
# Add the broccoli and stir-fry another 30 seconds to 1 minute, or until broccoli has turned bright green.
# Add the stir-fry sauce plus the noodles and tomatoes. Stir-fry for 1-2 minutes, turning the noodles as you fry in order to incorporate sauce.
# Remove from heat and add the bean sprouts and coriander leaves. Toss in the wok to combine.
# Do a taste test for salt, adding more fish sauce (instead of salt) if needed. If too salty for your taste, add another squeeze of lime juice. If the noodles don't have enough heat, add more fresh chili or chili sauce (see below for recipe link).
# Sprinkle with fresh basil and serve with Thai chili sauce. Enjoy!