Separate the noodles and season with 1–2 Tbsp dark soy sauce.
Pound the garlic and Thai chilies into a paste.
Mix all your sauce ingredients together.
Get your wok smoking hot, then add the garlic-chili paste.
Add onion and pork belly and cook until nearly done.
Toss in the noodles, followed by the sauce.
Let the noodles sit against the hot wok for a little char and that signature smoky flavor.
Finish with plenty of fresh Thai basil, toss, and serve immediately.
