Prepare the Noodles: Bring a pot of water to a rolling boil and cook the rice noodles according to package instructions, typically around 6-8 minutes, until tender but slightly firm (al dente). Once cooked, drain the noodles and rinse under cold water to prevent sticking. Set aside.

Sauté Aromatics: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add minced garlic and grated ginger, sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Create the Sauce Base: Stir in 2 tablespoons of red curry paste into the sautéed mixture, cooking for an additional 1-2 minutes. Then, add 3 tablespoons of soy sauce and 1 teaspoon of sesame oil, mixing well.

Add Liquids: Gradually pour in a can of coconut milk, stirring vigorously. Then add 1 cup of vegetable broth, stirring until well combined.

Balance the Flavors: Incorporate 2 tablespoons of brown sugar, juice of one lime, and a pinch of chili flakes, along with salt and pepper to taste. Simmer on low for about 5 minutes, allowing flavors to meld and sauce to thicken.

Combine Noodles and Sauce: Toss the cooked rice noodles into the sauce, ensuring each strand is thoroughly coated. Cook on low heat for another 2-3 minutes.

Finish with Creaminess: Remove from heat, stir in 2 tablespoons of peanut butter until melted. Adjust spiciness with sriracha if desired.

Garnish and Serve: Plate the noodles and garnish with chopped cilantro and sliced green onions.