Bring a medium pot of water to a boil. Add bean sprouts and cook for 1 minute. Drain and set aside.
Bring a large pot of water to a boil.
In a small bowl, combine 3 teaspoon fish sauce, rice vinegar, garlic chili paste, sesame oil and sugar. Set aside.
In a wok or large skillet over medium-high heat, warm the vegetable oil. Add crushed red pepper flakes and garlic. Cook for 2 minutes. Add ground pork and season with ¼ teaspoon salt. Stir-fry until the pork just cooked through, about 2 minutes. Turn off the stove and set aside.
Add the noodles into the boiling water. Turn off the heat. With a pair of chopsticks, quickly stir and separate the noodles. Cover and let the noodles sit for 8 minutes. Drain the noodles and cut them a few times with a pair of scissors.
Add the noodles to the pork. Pour in the sauce and mix well. Add the bean sprouts. Mix again. Taste and adjust with more fish sauce if needed. Add cilantro and Thai basil. Stir well and transfer to serving plates. Serve immediately.