Cook the noodles according to package directions. Drain.

Combine tamari/soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, ginger, and chili flakes. Mix in water.

In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and heat over medium until crispy, about 5 minutes.

Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and garlic. Cook another minute, then remove the chicken.

In the same skillet, add shallot, bell peppers, and scallions. Cook for 5 minutes.

Add the sauce, noodles, and chicken to the skillet. Toss to combine and cook for another 3-5 minutes.

Mix in half the basil and remove from heat.

Serve warm, topped with additional basil and sesame seeds.