Begin by boiling a pot of water and adding the rice noodles. Cook according to the package instructions, usually around 4-6 minutes, until they are tender yet slightly chewy. Once done, drain the noodles in a colander and set them aside.

In a large pan or wok, heat a tablespoon of vegetable oil over medium heat. Allow the oil to warm for about 1-2 minutes until shimmering.

Add minced garlic and freshly grated ginger to the hot oil. Sauté them for 1-2 minutes until fragrant.

Mix in the red curry paste with the sautéed garlic and ginger. Cook for an additional 1-2 minutes, stirring constantly.

Pour in the soy sauce and sesame oil, mix well, and continue cooking for about 1 minute.

Gradually pour in the coconut milk while stirring continuously. Allow the mixture to thicken slightly.

Pour in the vegetable broth, stirring well. Allow the sauce to simmer for 3-5 minutes.

Add the brown sugar, lime juice, chili flakes, salt, and black pepper to the sauce. Stir well.

Introduce the cooked rice noodles into the sauce. Gently toss them for about 2 minutes.

Stir in the peanut butter and Sriracha, mixing until fully incorporated.

Taste the noodles and adjust seasoning if necessary. Cook for an additional minute.

Remove from heat and serve immediately, garnished with cilantro and sliced green onions.