Step 1

In a wok or large, deep skillet heat the coconut oil over a medium high heat. Add the mushrooms and sauté until lightly golden and softened, about 5-7 minutes. Reduce heat slightly, add in the garlic, ginger and fresh chili and sauté for 1-2 more minutes, stirring frequently.

Step 2

Add the curry paste and cook for 1 minute, until fragrant.

Step 3

Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer over medium heat for 5-6 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (or until desired doneness).

Step 4

In the meantime, cook the noodles until al dente (according to package instructions). Drain and set aside.

Step 5

Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.

Step 6

Transfer to serving bowls. Garnish with cilantro leaves. Enjoy while warm!