Rinse the rice noodles under cold water, then soak them in hot water for 45-60 minutes until tender. Drain and set aside.

Heat oil in a large pan over medium-high heat. Season chicken with salt and pepper, add to pan, and cook for 5-7 minutes until golden brown. Remove chicken and set aside.

In the same pan, add broccoli, carrots, and pineapple. Pour in soy sauce and sauté for about 5 minutes until vegetables are tender.

Remove vegetables. In the same pan, pour in coconut milk, add red curry paste, garlic, and sriracha if desired. Simmer for 5-7 minutes until thickened.

Add soaked noodles to the sauce, toss to coat. Return chicken and vegetables to pan and mix until heated through. Serve garnished with cilantro.