Cook noodles according to package instructions and set aside until ready to use.

Stir together the liquid aminos, water, oyster sauce, fish sauce, coconut sugar, and sriracha in a small bowl and set aside.

Heat the avocado oil in a large skillet or wok and add the ground turkey. Allow it to brown without touching for 3 minutes. Flip and allow the other side to brown another 3 minutes. Use a spatula to break up the meat.

Add the Thai chilies, garlic and green onion and continue cooking another 3 minutes. Add the sauce and bring to a full boil before adding the noodles.

Continue cooking until most of the sauce has been absorbed and noodles begin to stick to the pan, about 8 to 15 minutes.

Stir in the fresh basil and serve.