1 lime, cut in wedges, and extra sriracha sauce for serving
DIRECTIONS
Bring 8 cups of water to a boil and then add the rice noodles turn off the heat and allow the noodles to sit in the water for 15 minutes. Then drain and rinse in cool water.
In a wok or large pan over medium high heat add the garlic, pork, and pepper and cook until pork is browned.
Mix in the soy sauce, Worcestershire sauce, lime juice, honey, and sriracha and cook until it begins to bubble and thicken slightly. Reserve 1/4 cup of the pork sauce and set in the refrigerator. Stir the rice noodles into the pork sauce in the pan then transfer to a bowl, cover and refrigerate for at least 30 minutes.
Once ready to serve toss the noodles with the reserved remaining pork sauce, half the cucumbers, half the mint, half the basil, and half the peanuts.
Serve the noodles topped with the remaining cucumbers, mint, basil, and peanuts. Offer lime wedges and extra sriracha on the side.
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