Soak the rice noodles according to packaged directions. Drain.

To make the sauce. In a bowl, combine the tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.

Add the oil, chicken, and red bell pepper to a large skillet set over medium heat. Cook until the chicken is browned all over, about 5 minutes. Add the butter, shallot, garlic, and a pinch of chili flakes and black pepper. Continue to cook the chicken in the butter until the garlic begins to turn golden, 1-2 minutes.

Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.

Add the bean sprouts, cilantro, and green onions, and toss again.

Serve warm noodles topped with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.