If using fresh wide rice noodles, peel noodles apart. If using dried noodles, soak/cook according to package.
Cut beef into thin pieces against the grain. Add to a bowl and season with white pepper, baking soda, garlic powder and soy sauce.
In a mortar and pestle mash down garlic and Thai chili peppers to create a paste the set aside. Slice peppers, onions and tomatoes.
In a bowl, combine oyster sauce, dark soy sauce, light soy sauce, fish sauce, brown sugar and warm water.
Heat large wok or skillet until it's almost smoking. Then add in neutral oil. Sear shrimp for about 90 seconds. When the edges turn pink flip to the other side and cook for an additional minute. Remove from the pan (it'll finish cooking with the noodles.
To the skillet, add more oil if needed. Then add in chili paste and shallots. Sautè until fragrant, about 1 minute. (Be careful not to inhale the chili paste as it'll be spicy).
Next, add in onions and green onions, sautè for 2 minutes then add in tomatoes. Saute for about 3 minutes. Add in the cooked noodles, sauce and shrimp. Sautè gently until the sauce covers the noodles using a scooping motion. Be sure to not break the noodles.
Reduce heat, then add in Thai basil and mix until the basil is wilted. Serve immediately. Top with more Thai basil and green onions if desired.
