In a large stock pot, combine all of the peanut-chile broth ingredients. Bring to a boil, whisking every 5 minutes. Lower the heat to a simmer for 30 minutes to 1 hour, until flavorful. Blend the broth with an immersion blender or regular blender until smooth.

In a large skillet, heat the oil for the pork on high until one line of smoke appears. Add the ground pork in an even, single layer in the skillet and cook, undisturbed, on high heat until caramelized.

Break up the browned pork into small pieces. Lower the heat to medium, season with salt and pepper, and cook until no longer pink. Remove the pork and any liquid to a bowl and wipe out the skillet until completely dry.

Heat the sesame oil in the skillet until one line of smoke appears. Add the garlic, onion and Thai chiles and sauté over medium heat until fragrant.

Add the soy sauce and reserved pork. Bring to a boil and reduce the heat to a simmer. Simmer on low until most of the liquid is absorbed and evaporated (around 10-15 minutes). The sauce should be thick and coat the meat well.

Meanwhile, bring a large pot of salted water to a boil for the noodles. Add the ramen and cook, stirring constantly, for 1-2 minutes, separating the noodles. Drain and run the noodles under cold water for 2 minutes. Return to the pot and toss well with several glugs of canola oil. The noodles stick together easily, so if you're not serving them immediately, toss them every few minutes.

Divide the noodles, pork and broth between bowls. Garnish with cilantro, scallions, lime, sesame seed and garlic chips.