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To make the chili oil, heat a large skillet over medium heat. Add the peanut oil, shallots, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar.
To make the peanut noodles, bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.
Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and ¼ cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil. Toss to combine.
Divide the noodles among bowls and serve topped with additional chili oil and basil. Noodles are delicious warm or cold. Enjoy!