Place the rice noodles into a large mixing bowl. Cover with boiling water and set aside.

Heat a large wok or nonstick skillet over high heat and add 2 tablespoons of the peanut oil. When the oil appears to ripple on the surface add the chicken and bacon. Stir constantly for 2 minutes. Add the pork and continue to stir for 3 minutes until the meats have lost their color and begun to brown slightly. Remove from the wok and set aside.

Add the shrimp to the wok and stir constantly until they become white and brown slightly; 1-2 minutes. Do not overcook. Remove and add to the meat.

Heat the remaining tablespoon of peanut oil. Add the onion and red pepper to the wok and stir fry for 3-4 minutes. While the onion and red pepper is cooking, drain the noodles in a colander.

Add the garlic, ginger and jalapeno pepper; stir for 15 seconds. Add the curry powder and sugar. Stir together. Add the noodles, 3 tablespoons Tamari, 1 tablespoon fish sauce, 1 tablespoon rice vinegar and toss to coat. Tip: I find using tongs (safe for nonstick cookware) the best way to combine ingredients from this step forward. Allow noodles to cook 5 minutes, periodically tossing the ingredients in the wok.

Turn off heat and toss in the scallions (some may be reserved for garnish), basil and bean sprouts. Finally toss in the remaining 1 tablespoon of each Tamari, fish sauce, rice vinegar and crushed red pepper flakes. Serve immediately.