In a large stockpot, heat water and cook noodles as directed.
To make the sauce: mix together tamari, honey, fish sauce, brown rice vinegar and Sambal Oelek in a small jar with a lid. Close tightly and shake vigorously to blend.
Heat wok over medium heat. Add ghee and sesame oil.
Saute carrots and shallot until carrot is tender.
Add garlic and shrimp and saute until shrimp is pink in color, about 4 minutes.
Add noodles and sauce to the wok. Continue to toss until noodles absorb most of the liquid.
Add green onions, cilantro and basil. Toss for an additional minute until liquid is fully absorbed and adheres to the noodles.
Serve in shallow bowls and sprinkle with finely chopped, salted peanuts and lime wedges. Enjoy!