Cook the rice noodles according to the package instructions, usually around 8-10 minutes in boiling water. Once soft, drain them, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.

In a medium bowl, combine tamari, sweet Thai chili sauce, rice vinegar, toasted sesame oil, sushi ginger, and a splash of water. Whisk together until well-blended and set aside.

Coat chicken thighs with a light dusting of flour or cornstarch. Heat a large skillet over medium-high heat and add butter. Cook the chicken for about 5 minutes on each side or until golden brown and crispy. Transfer to a plate.

In the same skillet, add more butter if necessary, and toss in shallots, bell peppers, and scallions. Sauté for about 5 minutes until softened.

Lower the heat and add the prepared sauce, stirring to combine. Add the reserved rice noodles and crispy chicken back into the skillet. Toss together gently over medium heat for about 3-5 minutes.

Remove from heat and fold in half of the chopped Thai basil. Transfer to serving plates, garnishing with the rest of the basil and a sprinkle of toasted sesame seeds.