Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a large bowl, massage the kale with ½ tablespoon of the avocado oil, sesame seeds, garlic powder, salt, and pepper. Once the kale is thoroughly coated and slightly softened, spread it out on the baking sheet in a single layer.
Bake the kale until crisp and dry, about 15 minutes. Set aside to crisp even further.
Cook the brown rice noodles according to package directions. Drain and rinse with cold water. Set aside.
In a liquid measuring cup, stir together the tamari, water, and maple syrup. Set aside.
Heat a large skillet or wok over medium-high heat. Add the remaining oil and swirl it around. Add the chili and garlic and stir until quite fragrant, about 30 seconds.
Add the carrot, bell pepper, and green beans and keep stirring until the edges of the vegetables have softened a bit, about 3 minutes. Season them with salt and pepper. Pour the tamari mixture into the skillet. Keep stirring and tossing the vegetables until they are crisp-tender, about 3 more minutes. Add the cooked brown rice noodles to the skillet and stir to heat through and combine.
Remove the skillet from the heat and stir in the Thai basil leaves. Divide the servings of vegan Thai basil noodles into serving bowls. Drizzle the top of the noodles with chili oil, if desired. Finish the noodles by crushing up the crispy kale on top and sprinkling with sesame seeds. Serve immediately.