a handful of Thai basil, holy basil or regular basil, chopped
lime wedges, for serving
chili oil, for drizzling (optional)
1Set a large skillet over medium-high heat. Add a drizzle of oil—I use some canola and some sesame—and cook the pork, breaking it up with a spoon, until it's no longer pink. As it cooks, stir the soy sauce, fish sauce and chilies (or a big pinch of chili flakes) together in a small bowl and add half to the pork along with the green onions and garlic. Keep on cooking until the pork starts getting crispy on the edges. Stir the brown sugar and rice vinegar into the remaining sauce.
2Meanwhile, cook or soak the noodles according to the package directions. Drain them well and add them to the pan along with the red pepper. Add the rest of the sauce and the basil and toss with tongs to coat and heat everything through. Transfer to a platter or plates and serve with lime wedges and chili oil. Serves about 4.