Soak rice noodles in boiling water until softened.

Dice pork or chicken, peel and dice shrimp, dice onion and bell pepper, mince garlic and ginger, chop dried chiles.

Heat half the oil in a skillet or wok over high heat.

Stir-fry the meat until it loses color; remove from pan.

Stir-fry the shrimp; remove from pan.

Add the remaining oil, then stir-fry the onion and bell pepper until the onion starts to brown.

Add garlic, ginger, and chiles; stir-fry for 30 seconds.

Add curry powder and sugar; stir.

Drain and add the noodles.

Stir-fry for about a minute.

Stir in soy sauce and nam pla; return the meat and shrimp to the pan.

Add stock or water and continue to cook, stirring occasionally, until the noodles begin to brown.

Turn off the heat and stir in the basil.

Taste and adjust the seasoning with salt, curry, chile, soy sauce, or nam pla.

Garnish with scallion and peanuts and serve.