To make the meatballs, place the chicken mince, chopped mushrooms, coriander, Thai basil, chilli and fish sauce in a large bowl. Mix until well combined. Roll into small meatballs (about 1 tbsp each).
Heat half of the oil in a large pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
In the same pan, add the remaining oil and sauté the onion for 2 minutes. Add green beans and broccoli. Stir-fry for 3–4 minutes until just tender but still crisp.
Return the meatballs to the pan and toss to combine.
Add sweet chilli sauce, lime juice, 1 tbsp fish sauce, ¼ cup water, and 1 kaffir lime leaf to the pan. Stir and bring to a gentle simmer.
Prepare the noodles, soak or cook the vermicelli noodles according to packet instructions. Drain and set aside.
To serve, divide the cooked noodles between bowls, spoon over the meatballs and any extra sauce, top with fresh thai basil leaves, finely shredded kaffir lime leaf and a wedge of lime.
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