Instructions

1. Prepare 1 pound fresh wide rice noodles if needed: If uncut, cut lengthwise into 1-inch-wide noodles. If using dried noodles, soak 8 ounces dried wide rice noodles according to package instructions.
2. Prepare the following, adding each to a mortar or a mini food processor as you complete it: Stem and chop 1 serrano chile, smash 2 garlic cloves, mince the stems from 1 cup loosely packed fresh Thai basil leaves until you have 1 teaspoon (opt for the softer, less woody stems), and trim and chop 1 Thai chile if using. Grind or process to a paste.
3. Core, seed, and slice 1 medium red bell pepper into 1/2-inch strips. Place 3 tablespoons fish sauce, 2 tablespoons sweet dark soy sauce, and 2 teaspoons granulated sugar in a small bowl and whisk to combine.
4. Drain the ric enoodles if needed. Heat 2 tablespoons vegetable oil in a large wok or a 14-inch nonstick frying pan over medium-high heat until shimmering. Add the paste and stir until fragrant, about 1 minute. Increase the heat to high, then add 8 ounces ground pork and stir, breaking up the meat into small pieces, until cooked through, 2 to 3 minutes. Add the noodles, bell pepper, and fish sauce mixture. Cook, stirring occasionally, until the noodles soften and the sauce is absorbed, 3 to 5 minutes. The noodles should look slick but there will not be any sauce pooling in the pan. If the noodles are too dry, add a splash of water.
5. Add 4 ounces mung bean sprouts (about 2 cups) and the Thai basil leaves, and toss until wilted.