In a mixing bowl, combine Soy Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Rice Vinegar (1 tablespoon), Fish Sauce (2 teaspoon), Dark Soy Sauce (1 teaspoon), and Brown Sugar (2 teaspoon).
Heat 2 tablespoons of Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add Ground Pork (0.5 pound), and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
Add 1 tablespoon of Cooking Oil (1 tablespoon) to the wok, followed by the Garlic (2 clove), Onion (1/2), and Baby Corn (6 piece).
Add the Red Bird's Eye Chili Pepper (1). Omit if you prefer a non-spicy dish.
Add the Flat Rice Noodles (1 pound) to the wok, followed by the sauce mixture. Stir well to distribute the sauce evenly throughout the noodles.
Return the cooked ground pork to the wok. Add Cherry Tomato (2 cup) and Fresh Thai Basil (2 cup) to the noodles. Stir to combine all the ingredients.
Serve immediately with the remaining Fresh Thai Basil (1/2 cup) and Lime (1), sliced into wedges. Enjoy!