Sauce:

1. Into a ramekin or small mixing bowl, add your sauce ingredients and whisk until combined. Optionally, if you don’t want to buy both dark and light soy sauce, you can save money by doubling up on either dark or light soy sauce.

‍Noodles:

1. In a large wok over medium-high heat add vegetable oil and swirl to coat. Once the oil is beginning to smoke, add chicken gently into one layer to cook evenly, and season to taste with salt.  Sear for 1 to 2 minutes undisturbed, then stir fry for 2-4 minutes or until the chicken is just cooked through. Internal temperature should register 165°F or 73°C. 
2. To the wok, add shallot, garlic, Thai chili and Fresno chili or jalapeno.  Season to taste with salt, and stir fry for another 30 seconds until fragrant and lightly softened. Add your rice noodles, toss to combine, and then add your sauce and toss to coat.
3. Turn off the heat and add fresh basil leaves, optionally whole, or torn, and toss once more to combine before plating and serving.