• ½ cup (120 ml) fish sauce
• ¼ cup (60 ml) low-sodium soy sauce
• 1½ tablespoons rice vinegar
• Kosher salt
• 12 ounces (340 g) dried pad Thai rice noodles
• 8 ounces (225 g) thin-sliced bacon, thinly sliced crosswise
• 1 small red onion, halved and thinly sliced
• 8 garlic cloves, finely chopped
• 2 Thai bird’s eye chiles, thinly sliced
• 1 small red bell pepper, halved, seeded, and thinly sliced
• ¼ cup (10 g) torn fresh basil leaves
• 8 ounces (225 g) Fried Shallots
• ¼ cup (35 g) chopped salted peanuts (optional)

In a small bowl, whisk together the fish sauce, soy sauce, and vinegar. Set the sauce aside.

Bring 12 cups (2.8 L) water to a boil in a large pot and add 1 tablespoon salt. Add the noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes, then drain. If not using immediately, rinse well with cold water to keep the noodles from sticking together, and drain again.

While the water is coming to a boil, cook the bacon in a large, deep sauté pan over medium heat until crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Add the onion to the rendered fat, increase the heat to high, and cook until soft, about 4 minutes. Add the garlic and chiles and cook for 1 minute.

Add the noodles, the bell pepper, and half of the sauce and cook, stirring and separating the noodles, until they are coated in the sauce. Taste and add more sauce if needed. Cover and refrigerate for at least 1 hour, or up to 24 hours. Stir in the basil just before serving and transfer to a large, shallow bowl or platter. Garnish with fried shallots and peanuts, if desired, before serving.