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1
Put the noodles in a large bowl and cover them with boiling water.
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2
Prepare the other ingredients while the noodles sit.
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3
Put half the oil in a large nonstick skillet or wok and turn the heat to high.
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4
Add the meat and cook, stirring constantly, until it loses its color, 3 or 4 minutes.
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5
Remove with a slotted spoon and set aside.
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6
Add the shrimp and repeat the process; remove.
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7
Add the remaining oil, wait a few seconds for it to become hot, and add the onion and bell pepper; cook, stirring occasionally, until the onion begins to brown, 3 to 5 minutes.
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8
Add the garlic, ginger, and chiles and cook, stirring, for 30 seconds.
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9
Add the curry powder and sugar and stir for a few seconds, then drain and add the noodles.
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10
Cook, stirring occasionally, for about a minute.
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11
Stir in the soy sauce and nam pla; return the meat and shrimp to the pan.
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12
Add about 1/2 cup stock or water to allow the noodles to separate and continue to cook, stirring occasionally, until the noodles begin to brown, 5 to 10 minutes.
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13
Turn off the heat and stir in the basil; taste and adjust the seasoning, adding salt and more curry, chile, soy sauce, or nam pla to taste.
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14
Garnish with the scallion and peanuts and serve.
