Thai Veggie-Noodle Stir-Fry

Ingredients

• 8 ounces Thai rice noodles, soaked
• 1 small sweet onion, sliced into crescent moons
• 1 small red bell peppers, sliced
• 1 medium zucchini, cut into half moons
• 4 ounces cremini mushrooms, quartered
• 2 tablespoons avocado oil (for cooking)
• 3 tablespoons lime juice
• 3 tablespoons coconut aminos
• 2 tablespoons water
• 1 tablespoon coconut sugar
• 2 tablespoons creamy roasted almond butter
• 2 teaspoons fish sauce
• 2 teaspoons sriracha
• 4 cloves garlic, crushed
• 1 large handfuls fresh basil