Thinly slice serrano, bell pepper, and shallots. Trim root end and quarter Brussels sprouts. Juice lime (2 tablespoons); crush peanuts. Whisk in medium bowl: soy sauce, water, sweet chili sauce, vinegar, fish sauce, lemongrass, Spice World Chili Onion Crunch Seasoning Blend, and cornstarch.
Preheat large sauté pan (or wok) on high. Add canola oil and swirl to coat. Add garlic, ginger, shallots, and serrano pepper. Cook 1–2 minutes, stirring constantly, until very fragrant; stir in bell pepper and Brussels sprouts.
Cook 1–2 minutes, stirring constantly, until vegetables begin to soften. Stir in soy sauce mixture and bring to a rapid boil. Cook 2–3 minutes, stirring often, until sauce thickens, and sprouts are crisp tender. Stir in lime juice, basil, and mint. Top with peanuts; serve.
