Broad Rice Noodles with Chiles, Pork and Basil

A quick and easy meal that both my kids love. I usually serve it with peas or fresh steamed green beans and whatever bread/rolls I have. I'm open to side suggestions on this one if anyone tries it. It has a Thai food feel/flavor to it. Lark
4 servings
Time: 30 minutes

8-10 ounces rice noodles (fettuccine-width – found in the Asian section of the grocery store)
3-4 Tbsp. peanut (preferred) or other oil
½ - 1 Tbsp. minced garlic
5 small dried hot red chiles, or 2-3 Tbsp. dried chile powder
½ pound ground meat, such as beef, turkey, or pork
3 Tbsp. soy sauce
1 Tbsp. sugar
2-3 Tbsp. rice (preferred) or other vinegar
1 Cup shredded fresh basil leaves
Salt, if necessary

Place rice noodles in pot of boiling water. Separate noodles with a fork a few times while boiling. Boil for a few minutes until they are soft. Drain and toss with 1 Tbsp. oil.
Heat the remaining oil over med-hi heat in a wok or large, deep non-stick skillet for a minute or so, until the first wisp of smoke appears. Add the garlic and chiles and cook, stirring, for a minute. Add the meat and turn the head to medium. Cook, stirring and mashing with a wooden spoon to break up clumps.
When almost all the traces of red or pink disappear, add the soy sauce and the sugar; stir to mix. Add the drained noodles and toss and stir to combine. Add the vinegar and the basil. Stir and taste; add salt if necessary.