How to Make It
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes. Drain the vermicelli.
Heat the vegetable oil in a wok or large saucepan. Add the Naam Ya Chile Paste and stir-fry over moderately high heat until fragrant, about 4 minutes. Add the thin coconut milk and bring to a simmer. Add the thick coconut milk, fish sauce, palm sugar and crabmeat and simmer until the curry is heated through, about 2 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add the rice vermicelli and cook, stirring, until just tender, about 2 minutes. Drain the vermicelli and transfer to a large shallow serving bowl. Spoon the crab curry on top and garnish with the bean sprouts and basil leaves.