First, bring a pot of water to a boil—I used a 3-1/2 quart pot for this. When it is boiling, add in the noodles, give everything a thorough stir, and turn off the heat. Keep checking and stirring now and then if things look like they are stickling together, until the noodles are al dente. Then immediately drain them, rinse in hot water and reserve in the colander.
While the noodles are cooking, mix together the sauce ingredients in a small bowl and prep the vegetables.
Next, cook the shrimp. Heat some oil in a skillet or wok until it is very hot, then sauté the shrimp swiftly over high heat, 2 or 3 minutes, turning once. Transfer cooked shrimp to a bowl and reserve.
Add more oil to the hot pan. Put in the garlic, the white part of the scallions (or chives) and the bell and jalapeño peppers. Stir fry for 30 to 40 seconds.
Add in the cooked rice noodles. Stir fry, mixing everything together until the noodles are heated. I suggest using a pair of spatulas or ladles to lift, turn and mix everything. This part should take about 60 to 75 seconds.
Add in the sauce mixture and the shrimp. Stir-fry everything until the noodles are uniformly colored and coated with the sauce, about a minute.
Add in the green part of scallions (or the chives) and the Thai basil. Stir fry the whole thing just until the basil leaves begin to wilt—probably about 15 or 20 seconds. That’s it—you’re done! Serve right away.