Start by bringing a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions, usually about 4-6 minutes until tender but still slightly firm (al dente). Drain and rinse briefly under cold water.

In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and ginger, stirring for 1-2 minutes until fragrant and golden.

Stir in red curry paste and cook for 1-2 minutes, stirring continuously to allow the spices to blend.

Pour in soy sauce and sesame oil, mix well, and sauté for another minute.

Gradually add coconut milk and vegetable broth to the skillet, stirring to create a smooth sauce. Bring to a gentle simmer.

Incorporate brown sugar, lime juice, chili flakes, salt, and black pepper. Stir until dissolved and well-combined.

Let the sauce simmer gently for about 3-5 minutes.

Toss the cooked noodles into the skillet, ensuring every strand is coated in the sauce.

Add peanut butter and stir until melted and fully incorporated.

Mix in sriracha sauce, adjusting based on spice tolerance. Season to taste.

Serve warm, topped with cilantro and green onions.