Combine all the ingredients for the patties into a bowl (except the oil, which is used for frying), mix well, then use wet hands to shape into eight balls, approximately 80g each. Set on a plate, lightly press into patty shapes and refrigerate until required.
Combine the sauce ingredients in a small bowl. Cut the carrots into thin matchstick-like strips, ideally using a julienne peeler if you have one, or with a sharp knife and a bit of patience. Cut away the thickest stems from the herbs but otherwise leave as intact sprigs.
Cook the noodles following the packet instructions (usually around three to four minutes), drain and either plunge into iced water or cool under a running tap, then drain again, shuffling them with clean fingers to ensure they don’t clump together.
To cook the patties, place a large, heavy-bottomed frying pan or griddle pan over a medium heat. Add a tablespoon of neutral cooking oil and, once hot, add the patties. Fry for 90 seconds before flipping them and cooking for the same amount of time, then repeat on both sides. Sear the edges too, then remove from the heat. While the pork patties are cooking, assemble four separate bowls of noodles, adding the carrots, lettuce and fresh herbs. Add the patties and a good sprinkling of peanuts, shallots or onions, and a lime quarter to each bowl, before pouring the sauce over the top.