Thai Basil Mushroom Stir-Fry with Rice Noodles

Soak 3 oz of rice noodles in warm water according to package instructions until softened (usually 8-10 minutes). Drain and set aside.

While noodles are soaking, clean and slice 3 oz of oyster mushrooms and 3 oz of shiitake mushrooms into bite-sized pieces. Remove and discard the tough stems from the shiitakes before slicing.

Thinly slice 1/2 medium red bell pepper, 1 small shallot, and 1 scallion. Mince 3 cloves of garlic and 1 small Thai bird's eye chili (remove seeds for less heat if desired).

In a small bowl, combine 1 tbsp soy sauce, 1 tsp fish sauce, 1 tbsp oyster sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Stir until sugar dissolves to create the sauce.

Heat 1 tbsp coconut oil in a large wok or skillet over high heat. Once hot, add the mushrooms and cook undisturbed for 2-3 minutes until they begin to brown.

Add the sliced shallot, bell pepper, minced garlic, and chili to the wok. Stir-fry for 2 minutes until vegetables begin to soften but still retain some crispness.

Add the drained rice noodles to the wok and pour the prepared sauce over everything. Toss continuously for 2-3 minutes until the noodles absorb the sauce.

Add 1 cup of baby spinach and continue to stir-fry for 1 minute until just wilted.

Turn off the heat and add 1/2 cup of Thai basil leaves, tossing quickly to incorporate them while they wilt from the residual heat.

Transfer to a serving plate and garnish with chopped roasted peanuts and sliced scallion.

Serve immediately with lime wedges on the side if desired.