Shrimp and Basil Glass Noodle Stir Fry

Ingredients

• 5 ounces glass noodles
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons Thai or Vietnamese fish sauce
• 2 tablespoons fresh lime juice
• ¼ cup safflower oil
• ½ cup thinly sliced shallots (from 3 medium)
• 3 tablespoons thinly sliced lemongrass (from 1 stalk)
• 4 teaspoons minced fresh ginger (from a peeled 1 ½-inch piece)
• 1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired)
• 10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
• Kosher salt and freshly ground pepper
• 1 pound medium shrimp, peeled and deveined
• 8 ounces sugar snap peas, trimmed (about 4 cups)
• 3 large eggs, cracked into a bowl
• 1 bunch fresh basil, stems discarded, leaves sliced if large (½ cup packed)

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