Wash all produce. Defrost meat (if frozen). Mix together the rice wine vinegar, fish sauce, and soy sauce in a bowl.

Finely mince the garlic and chillies and set them aside together in a bowl. Slice the onion and bell pepper and put them into separate bowls. Save 4 to 5 small basil leaves to use as garnish. Roughly tear or chop the remaining basil. Slice the lime in half and put one half back into the fridge.

Boil a large saucepan full of 4 cups of water. Place rice noodles in a large wide bowl. Once water is boiled, remove from heat and pour over noodles. Let noodles sit in water until tender for 5 to 6 minutes. Heat oil in a large wok (or saute pan) on med-high.

Once the oil is hot, add ginger and chilli, then onions, and cook for 1 minute, frequently stirring so the garlic does not burn. Add pork, break up with a wooden spoon, and cook until no longer pink for 4 to 6 minutes.

Add bell peppers, cook until slightly soft for 2 to 3 minutes, add noodles, sauce mixture, and sriracha, and toss together in a pan to coat noodles for 2 minutes. Toss the basil in and remove from heat.

Plate noodles and squeeze the juice of half a lime over the noodles. Garnish with remaining Thai basil and serve.