Prepare your noodles according to the package instructions and set aside.
In a small bowl, mix together the coconut aminos, fish sauce, Thai chili garlic sauce, and keto sweetener.
In a large skillet, heat the sesame oil over medium heat.
Add in the chicken strips and cook for 5-7 minutes stirring the chicken regularly so each side browns evenly.
Once the chicken is almost cooked through, add in the shallots, garlic, ginger, and scallions and cook for 3 minutes or until softened.
Next, add in the mushrooms and red bell pepper and cook again for 5 minutes.
Next, add in the sauce and cook for 10 minutes.
Add in the basil and continue cooking for a couple more minutes.
Finally, add in the prepared noodles and stir so they are coated in the sauce.
Garnish with more fresh basil and serve immediately.