Pick up a bag of rice noodles. I love these fresh noodles I buy from a local Asian market. If you can't find them, dry noodles work fine too

If using fresh rice noodles, place them in a large bowl with really hot tap water and let soak, changing the water a couple of times for 20 minutes or so. If using dry noodles, make it boiling water

Grab some beautiful baby bok choy. I find it at my local Asian market and love the gorgeous green leaves and beautiful white stalks

Chop the tough ends off the bok choy, roughly chop the leaves and stalks and rinse like crazy. It tends to carry dirt, so be sure to swish it around until it's really clean. Let it drain while you make the rest of the dish

Slice the peppers - I love to use red, yellow and orange, but whatever you have on hand will work well

Pick out a couple of these beautiful Thai chiles - I find them at the Asian market. I spread the leftover chiles on newspaper and let them dry for a week or so. Store in a glass container and soak in hot water to reconstitute when needed for a recipe

Chop the Thai chiles - these babies are HOT, so start small and add as you go

Slice the pork into 1/2" pieces and sprinkle with salt and pepper

Heat 1/2 the oil in a large sauté pan and add the pork

Brown the pork until it's just cooked - about 5 minutes. Add 1/2 of the soy sauce and 1/2 of the rice vinegar

Remove the pork and sauce from the pan and add the other half of the oil and the peppers

Sauté until the peppers begin to soften - about 3 minutes, and add the garlic and Thai chiles

Add the remainder of the soy sauce and rice vinegar to the pan, scrape up all the good bits

Add the baby bok choy (or spinach), scallions and ginger and sauté until they soften - 2-3 minutes

Add the pork back to the pan and heat for a couple of minutes

Drain and add the softened rice noodles to the pan

Give it all a stir and sauté on low until it's heated through

Squeeze half the lime into the dish

Serve with a wedge of lime and sprinkle of cilantro and dig in!