Begin by rinsing the rice noodles under cool water to remove excess starch, then soak them in hot water for 45–60 minutes. Alternatively, boil them for 3–4 minutes until just tender. Once softened, drain and set aside to avoid further cooking.

In a wok or large pan, heat 1 tablespoon of canola or vegetable oil over medium-high heat. Add cubed chicken thighs and season with salt and pepper. Sauté for 5–7 minutes until golden brown and cooked through.

Stir in broccoli, shredded carrots, and optional diced pineapple into the pan with the chicken. Drizzle in soy sauce and sauté for an additional 5 minutes.

Pour in coconut milk and add red curry paste. Grate in garlic and, if you like it spicy, add sriracha. Bring the mixture to a boil and let it simmer for 5–7 minutes.

Add the soaked rice noodles to the pan, tossing gently to coat them with the creamy sauce. Return the cooked chicken and vegetables, stirring until everything is well combined and heated through.

Serve hot, garnished with fresh cilantro leaves.