Soak the wide rice noodles in warm water for about 30 minutes or boil according to package instructions until just tender, then drain and toss with oil.

Whisk together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes. Add a splash of water for consistency, then set aside.

Pat dry chicken thighs, coat in flour or cornstarch, and fry in butter over medium-high heat for about 5 minutes until crispy. Add minced garlic in the last minute.

In the same skillet, add butter if needed and sauté sliced shallots and bell peppers for 5 minutes until tender and caramelized.

Pour the sauce over sautéed vegetables, add the drained noodles and crispy chicken, and gently toss everything for 3-5 minutes until well combined.

Fold in half of the chopped basil, serve warm, and garnish with the remaining basil and toasted sesame seeds.