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NON VEGETARIAN option - use boneless, skinless chicken breast in place of tofu.
Soak noodles for 15 minutes in water.
In a large pot of boiling water, cook rice noodles until just tender, about 1 minute. Drain and set aside.
In a small bowl, combine soy and oyster sauces, and sugar. Set aside. (You can simply use 7 TBSP. bottled Teriyaki sauce instead of the sauces and sugar.)
Season Tofu with salt and pepper.
Heat oil in a large skillet or wok over medium high heat. Add tofu (or chicken) and cook until golden brown. Remove and set aside.
Add garlic and ginger and cook 10 seconds. Add chili, broccoli and onion and stir fry about 2 minutes. Add carrot shreds and stir fry for one minute. Add sauce mixture, noodles, tofu, sprouts and basil and stir fry for 1 minute or until hot.
Transfer to serving platter and sprinkle with sesame seeds and nuts.
Thai chilies are very hot. Use sparingly unless you really like ouchiewawa HOT! Can omit chili and serve on side.
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