Soak the rice noodles according to packaged directions, then drain.To make the sauce. In a bowl, combine the tamari/soy sauce, Thai chili sauce, fish sauce, rice vinegar, lemongrass, black pepper, and chili flakes.Add the oil, beef, and bell peppers to a large skillet set over medium heat. Cook until the beef becomes crispy, about 5 minutes. Add 1 tablespoon butter, the shallot, 3 cloves garlic, ginger, and a pinch of chili flakes. Continue to cook the beef in the butter until the garlic begins to turn golden, 1-2 minutes.Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the cilantro/basil, and green onions, and toss again.Heat 1 tablespoon of butter, 1 clove of garlic, and the sesame seeds in a small skillet. Cook until toasted, minutes. Serve the noodles topped with green onions, peanuts, and garlicky sesame seeds. Add a squeeze of lime juice.