Boil a large pot of water and cook rice noodles according to package instructions until al dente, about 4-6 minutes. Drain and rinse with cold water.

Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for about 1-2 minutes until fragrant.

Stir in the red curry paste and cook for an additional 1-2 minutes.

Pour in soy sauce and sesame oil, mixing well. Scrape the bottom of the skillet to incorporate.

Slowly add coconut milk while stirring continuously until combined.

Add vegetable broth and bring to a gentle simmer for 3-5 minutes.

Mix in brown sugar, lime juice, chili flakes, salt, and black pepper. Simmer for 3-5 minutes.

Add cooked noodles to the sauce, tossing gently to coat. Cook for an additional minute.

Mix in peanut butter until fully melted.

Stir in sriracha to adjust heat according to taste. Serve with cilantro and green onions on top.