Bring a large pot of water to a boil, then add rice noodles and cook according to package instructions, typically 4-6 minutes until al dente. Stir occasionally to prevent sticking, then drain and rinse with cold water to halt cooking. Set the noodles aside in a large bowl.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and freshly grated ginger, sautéing for about 1-2 minutes until fragrant and lightly golden.

Stir in 2 tablespoons of red curry paste, mixing it with the sautéed garlic and ginger. Allow it to cook for another 1-2 minutes, stirring continuously.

Pour in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil, then slowly pour in 1 can of coconut milk, stirring to blend everything together smoothly.

Add 1 cup of vegetable broth and mix in 1 tablespoon of brown sugar. Let this mixture simmer for about 3-5 minutes, stirring occasionally.

Gently add the cooked rice noodles to the skillet. Toss everything together, ensuring that the noodles are generously coated with the sauce.

Mix in 2 tablespoons of peanut butter, stirring until it melts and blends seamlessly into the sauce, adding depth to the dish.

To serve, dish the noodles into bowls and garnish with chopped cilantro and sliced green onions.