Begin by boiling a large pot of water. Once boiling, add the rice noodles and cook according to package instructions (about 4-6 minutes). Drain and set aside.

In a large pan, heat vegetable oil over medium heat. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Add red curry paste into the pan, stirring for another 1-2 minutes until the paste melds with the aromatics.

Pour in soy sauce and sesame oil, stirring to combine. Let simmer for 1 minute.

Gradually add coconut milk, stirring continuously for 2-3 minutes until the mixture becomes thick and creamy.

Pour in vegetable broth, stir well, and add brown sugar, lime juice, chili flakes, salt, and pepper. Simmer for 3-5 minutes.

Add the drained rice noodles into the pan, tossing gently to coat every noodle in the sauce.

For extra creaminess, stir in peanut butter until melted and fully incorporated.

Taste and adjust the seasoning to preference.

Garnish with fresh cilantro and sliced green onions before serving.