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Ingredients:
Noodles

• 1/2 pound dried rice stick noodles, preferably medium width
• 2 tablespoons vegetable oil
• 1/2 tablespoon minced garlic
• 2 shallots, sliced thin
• 1 teaspoon ground chili paste, or to taste
• 6 tablespoons ketchup
• 4 tablespoons sugar
• 1 tablespoon soy sauce
• ½  teaspoon salt
• 2/3 cup water
• 3 cups bean sprouts
• 3 green onions, sliced into 1-inch pieces on the diagonal

Topping

• 1 tablespoon vegetable oil
• 1 shallot, thinly sliced
• ½  teaspoon minced garlic
• 2 cups sliced white cabbage
• 2 red ripe tomatoes, seeded and cut into thin wedges
• 2 cups broccoli florets, cut into bite-size pieces, blanched, shocked in ice water, and drained
• ½  yellow onion, thinly sliced
• ½  cup julienne snow peas
• 3 tablespoons water

Garnish

• ¼  cup coarsely chopped roasted peanuts (optional)
• 10 fresh cilantro sprigs
• 4 lemon wedges

Accompaniment

• Cilantro-lime soy sauce

Directions:
Bring a pot of water to a rolling boil, and then add the rice sticks. Stirring often to untangle the noodles, cook for 2 minutes, then rinse extremely well under cold running water. This will ensure that the noodles are clean and free of the pungent dried rice flour odor. Drain the noodles in a colander and spread them out to dry for at least 20 minutes.  Noodles will stick together but don’t be alarmed.
Meanwhile, heat the 2 tablespoons oil in a large wok or nonstick fry pan over moderate heat. Add the garlic, shallots, and chili paste and allow sizzling about 30 seconds. Add the ketchup, sugar, soy sauce, salt, and 2/3 cup water and reduce heat to low, stirring frequently for about 5 minutes. Remove 3 tablespoons of the sauce in the pan and set aside.
Add the blanched rice noodles to the bubbling sauce, and using chopsticks, gently separate the rice noodles. Toss until the noodles absorb all the sauce and are cooked, 5 to 7 minutes. Remove from heat. Add the bean sprouts and green onions and fold them into the noodles. Remove pan from heat and set aside.
In another nonstick pan, heat the 1 tablespoon oil over moderate heat. Brown the shallot and garlic until aromatic, about 20 seconds. Add the cabbage, tomatoes, broccoli, and onion. Stir-fry until the vegetables soften, 2 to 3 minutes. Add the snow peas, reserved sauce, and 3 tablespoons water and toss for another 2 minutes. Remove from heat.
To serve, portion noodles onto individual dinner plates and top with the sautéed vegetables. Garnish with peanuts, cilantro, and lemon wedges.