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In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.
Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.
In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.
Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.