Soak rice noodles in hot water for 20 minutes. Boil 4 minutes and drain.

Mix all the sauce ingredients and let sit. Mix often

Add tbs oil to a wok. Add shallots and bok choy whites. Sauté over med low heat until shallots start to brown.

In a LG fry pan, heat 2 tbs oil over medium heat. Add pork, sprinkle with seasoning. Fry until pork is about half done.

When shallots are brown, add bok choy greens, cabbage, basil, and garlic. Sauté for 1 minute. Add wine and vinegar. Cover and let steam. Stir often.

When pork is half done, add sauce and prawns. Stir constantly. Sauce should thicken. When prawns are done, add meat and sauce to veggies. Mix well.

Serve over rice noodles. Garnish with fresh basil, bean sprouts, and lime wedges. Enjoy.