Bring a large pot of water to a boil. Boil the rice noodles according to package directions. Drain.

Add the carrots, red peppers, hot red pepper, green onions, cabbage and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.

Heat a large wok or heavy bottomed skillet over medium heat. Add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add the lemongrass, ginger and garlic, cook 30 second to 1 minute or until fragrant. Add 1/3 cup soy sauce, 1/3 cup sweet Thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil, lime juice and cilantro.

To serve, divide the noodle among bowl and top with the beef. Add the carrot/pepper salad and the fresh mango. Garnish with basil, watercress and or sesame seeds. EAT!