Cook the rice noodles according to the package instructions and drain. Rinse under cold water and set aside.

Heat the oil in a large skillet over medium heat. Once hot, add the chopped green onions, garlic, chili, and lemongrass. Sautée for 3-5 minutes, or until fragrant.

Next, add the diced mushrooms and sautée for another 5 minutes, or until mushrooms are cooked. Pour in the soy sauce, maple syrup, roasted peanuts, and diced tofu if using, and cook for 5 more minutes, stirring regularly to combine. Stir in the chopped cilantro, and remove from heat. Set aside.

In a small bowl, combine the soy sauce, water, lime juice, maple syrup, garlic, and chili.

To serve: divide the rice noodles between two serving bowls. Top with the mushroom larb, pickled carrots, cucumber slices, and a sprinkle of chopped mint and cilantro. Pour in half of the dressing into each bowl and mix to combine everything. Enjoy!

This salad is best served at room temperature, or chilled! Although it is best eaten the same day, it will keep for up to two days in the refrigerator.