Cook the noodles according to package directions. Drain.

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

In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and cook over medium heat until crispy, about 5 minutes. Add 1 tablespoon butter, tamari/soy sauce, and garlic. Cook another minute, then remove chicken.

In the same skillet, add shallot, bell peppers, and scallions. Cook for 5 minutes. Then, add the sauce, noodles, and chicken. Toss to combine, cooking another 3-5 minutes until noodles are coated with sauce. Mix in half the basil.

Serve warm, topped with additional basil and sesame seeds.