To make the sauce: whisk all the ingredients together in a small bowl and set aside.

To warm the noodles: If you're using fresh noodles, place them in a microwave safe bowl and cover them with a slightly damp paper towel and microwave them for 2 minutes. They should feel very flexible once you pull them out. Separate the noodles into a bowl and set aside.

Whisk together the eggs and soy sauce in a small bowl and set aside. In another bowl, mix the sliced chicken with the cornstarch until all the pieces are coated. Set aside.

Heat a large wok or skillet over medium high heat. Add the oil and garlic, and stir constantly for 30 seconds until the garlic is just barely golden brown. Don't walk away because garlic burns really quickly! Once the garlic is just turning golden brown, add the chicken and use a wooden spoon to distribute the chicken in an even layer over the bottom of the pan. Cook, stirring frequently, until the chicken is golden brown. Lower the heat slightly and move the chicken and garlic to one side of the pan. On the exposed side, pour in the egg and soy sauce mixture. Allow the eggs to cook for 2-3 minutes, until set and then break up the eggs into pieces with a spoon and stir everything back together. Add in the onion, bell pepper, jalapeño (if using) and the white/light green parts of the green onion. Cook for 2-3 minutes until the veggies are just starting to soften. Add the noodles to the pan with the sauce, thai basil, dark green parts of the green onion and bamboo shoots. Cook, stirring occasionally until the noodles have absorbed all the sauce. Serve immediately.