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1
Soak the rice noodles in hot water to cover for 15 to 30 minutes, changing the water once or twice if possible to speed the softening.
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2
Meanwhile, bring a pot of water to a boil.
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3
When the noodles are soft, drain them, then immerse them in the boiling water for about 30 seconds.
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4
Drain and rinse in cold water.
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5
Heat the oil in a deep skillet, preferably nonstick, over medium-high heat.
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6
Add the garlic and chiles and cook for about 30 seconds, stirring.
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7
Raise the heat to high, then add the noodles and sugar and toss to blend.
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8
Season with salt and pepper to taste.
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9
When the noodles are hot, add the nam pla and lime juice.
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10
Taste and adjust the seasoning as necessary, then stir in the basil or mint and serve.
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11
Before adding the garlic, quickly stir-fry about 1 cup ground or chopped pork, beef, chicken, or turkey until the color is gone.
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12
Proceed as directed.
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13
Before adding the garlic, stir-fry 1 to 2 cups tender shredded vegetables, like leeks, cabbage, Chinese cabbage (like bok choy), celery, bean sprouts, sliced mushrooms, or a combination.
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14
Proceed as directed.
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15
Add about 1 tablespoon curry powder to the oil along with the garlic.
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16
Add more to taste if necessary.
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17
Proceed as directed.
