Make the noodles: In a small bowl, whisk together the fish sauce, soy sauce, lime juice, vinegar, sugar, and minced basil.  Set aside.

Bring a large pot of salted water to a full rolling boil over high heat.  Drain the pasta, then add the pasta to the boiling water. Cook for only 1 minute.  Drain the noodles and rinse under cold water to stop the cooking process. Allow to drain well.

In a large wok or deep skillet over medium-high heat, add the oil, garlic, ginger, mushrooms, red pepper, and carrot.  Cook, stirring often until you can smell the garlic and the vegetables are beginning to soften, about 5 minutes.

Stir in the drained pasta.  Toss to coat with the oil and vegetables.  Pour in the sauce, toss to coat, and cook for another 3 or 4 minutes.  

Meanwhile, prep the scallops.  Pat the scallops dry with paper towels.  Season both sides with salt.

In a large skillet over high heat, add the vegetable oil and chili oil.  

Add the scallops and cook, without moving, until you can easily turn the scallop over.  If you have to force it to lift, allow it to cook more. This should take at least 3 minutes.  Turn and allow the other side to brown fully, about 3 more minutes.

To serve, divide the pasta among 4 bowls.  Top each bowl with 4 scallops and garnish each bowl with basil leaves.  Serve immediately.