First, bring a large pot of filtered water to a boil on the stove. Cooknoodles according to package directions, about 5-9 minutes.
In a medium bowl, prepare the sauce by whisking sauce ingredients together. Set aside.
Next, add peppers and mushrooms to a large frying pan and add oil. Cook for 5-7 minutes on medium heat, until mushrooms start to release their juices. Pour sauce in frying pan and stir. Sauce will thicken; turn heat down to low. Toss in green onions and Thai basil and stir again.
Once noodles are finished cooking, drain well.Add to sauce mixture and toss to coat. Adjust seasonings if necessary (I do not usually add salt because the tamari and other sauces are salted, but you can do so now if you like). Serve with chopsticks and extra sriracha, if desired.
Notes
Keep these Thai noodles gluten-free by using tamari sauce. If you don't need them to stay gluten-free, you can swap out the tamari for soy sauce.
For those that can't do soy, switch the tamari sauce out for coconut aminos.
Can't find Thai basil at your grocery store? Try checking farmer's markets or Asian grocery stores. As a last resort, you can use regular *fresh* basil, but keep in mind this will alter the flavor, making it feel more Italian than Thai.
BULK this meal up with vegan meat alternative. You can also add other vegetables, such as steamed broccoli, cauliflower, or carrots.