Begin by bringing a pot of water to a boil, then add the rice noodles. Cook according to the package instructions, usually around 4-6 minutes, until they’re tender but firm to the bite. Drain the noodles and rinse them under cold water to prevent sticking, then set aside.

In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, and water. Whisk the mixture together until well blended, then set it aside.

Heat a large frying pan over medium-high heat and add the neutral oil. Once the oil shimmers, add the pork mince, cooking it for about 5-7 minutes or until it’s browned and no longer pink.

Add the minced garlic, grated ginger, and diced onion to the pan. Stir everything together and sauté for 2-3 minutes, or until the onion is translucent and fragrant.

Fold in the grated carrot and chopped water chestnuts into the mixture. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables soften slightly but still retain some crunch.

Pour the prepared sauce over the pork and vegetable mixture in the pan, stirring to ensure everything is well coated. Allow the mixture to simmer for about 2-3 minutes until it thickens slightly.

Divide the cooked rice noodles into serving bowls, then generously top them with the savory pork mixture. Finish by layering the shredded iceberg lettuce, followed by a sprinkle of chopped roasted peanuts and slices of fresh red chillies for an extra vibrant touch.