Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Thinly slice garlic. Trim, then slice mushrooms. Roughly chop peanuts. Peel ginger, then mince until you have 1 TSBP. Pick leaves from basil and tear into small pieces. Thinly slice Thai chili.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic to pan and cook until fragrant, about 30 seconds. Add broccoli and give it a toss. Pour in 1/2 cup water and cook, tossing occasionally, until broccoli is tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, tossing, until softened and a few shades darker, 4-5 minutes. Season with salt and pepper, then set aside with broccoli.

Once water is boiling, add rice noodles to pot. Remove from heat and let soak until al dente, 6-7 minutes. (TIP: Stir noodles occasionally to prevent clumping.) Drain and rinse under cold water. Meanwhile, stir together soy sauce, 1/2 TBSP sesame oil (we sent more), and 1 TBSP sugar in a small bowl.

In same pan, heat another drizzle of oil. Add shallot and Thai chili (to taste). Cook until softened, 2-3 minutes. Toss in ginger and shrimp and cook until shrimp are starting to turn opaque, about 2 minutes. Season with salt and pepper. Add rice noodles and soy sauce mixture to pan and toss to coat.

Add broccoli, mushrooms, and basil leaves to pan. Cook, tossing constantly, until shrimp are cooked through and everything is well combined, about 2 minutes more. Divide between bowls and sprinkle with peanuts.