Place rice noodles in a large bowl and cover with very hot tap water. Let soak until al dente, 15-20 minutes. (TIP: Toss noodles occasionally to prevent sticking.) Drain and set aside.

Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Thinly slice mini bell peppers into rounds, discarding stems and seeds. Slice lime into wedges.

Heat a drizzle of oil in a large pan over high heat. Add pork and season with salt, pepper, and Thai seasoning (use as much or as little as you like— it’s spicy). Break pork into pieces with a spatula or wooden spoon. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.

Heat a large drizzle of oil in same pan. Add scallion whites, mini bell peppers, and cabbage. Season with salt and pepper. Cook until softened and lightly browned, 3-5 minutes.

Add ½ cup water, soy sauce, and stock concentrate to pan. Bring to a simmer. Return pork to pan, along with rice noodles. Toss to combine and warm through. Season to taste with salt and pepper.

Divide noodle mixture between plates. Drizzle with sesame oil. Sprinkle with scallion greens and peanuts. Serve with lime wedges on the side for squeezing.