Cook the rice noodles as per the package instructions. Drain and toss the noodles gently with ½ tablespoon of vegetable oil. Set aside until ready to use.
COOK SAUCE:
In a medium pot add the oil and heat over medium heat for 1 minute. Add shallots and garlic and cook, stirring often until softened and the edges begin to turn golden about 7-8 minutes.
Add ginger and cook for 1 minute.
Whisk in soy sauce, lime juice, water, chili garlic sauce, and brown sugar.
Continue cooking until the sauce just comes to a bubble.
COOK SAUCE WITH NOODLES:
Add drained rice noodles and basil and gently toss over the heat until the noodles are coated in the sauce and the noodles are heated through about 2-3 minutes.
Remove the pot from the heat.
TO FINISH:
Garnish the noodles with green onions, lime wedges, red pepper flakes, and Sriracha (all optional). Serve.