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Cook noodles per package directions. Drain and rinse with cold water; set aside.
In a small bowl whisk together sauce ingredients; set aside.
In a large skillet with deep sides (or a large wok) over high heat, heat the oil. Carefully add serrano chili and dried chili pods, stirring constantly for 30 seconds. Chili pods will start to blacken - this is a good sign.
Add white parts of the scallions, garlic, red bell pepper, and red onion. Stir fry, stirring fairly constantly for 2-3 minutes until the veggies begin to char slightly.
Add chicken and stir fry, stirring fairly constantly until it starts to brown slightly on the outside and you can’t see any pink, about 3-5 minutes.
Add prepared noodles, green parts of scallions, and theprepared sauce. Toss everything together until coated - a tongs works great for this. Toss until most of the sauce is absorbed and it has taken on a deeper brown color, about 2 minutes.
Add Thai basil and toss just to combine. The leaves will begin to wilt immediately. Remove from heat, remove dried chili pods if desired (see note below), and serve with lime wedges to squeeze over the top of individual servings.