Begin by bringing a large pot of water to a rolling boil. Add the rice noodles and cook according to package instructions, about 4-6 minutes. Drain, rinse with cold water, and set aside.

In a large pan, heat the vegetable oil over medium heat for about 1 minute until it shimmers.

Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.

Stir in red curry paste, cook for another 1-2 minutes.

Pour in soy sauce and sesame oil, stir and cook for 30 seconds to 1 minute.

Add coconut milk gradually, stir until combined, and simmer for 2-3 minutes.

Mix in vegetable broth and continue cooking for an additional 2-3 minutes.

Add brown sugar, lime juice, and chili flakes, stir until the sugar dissolves.

Let the sauce simmer on low heat for 3-5 minutes.

Add the drained rice noodles to the pan and coat them with the sauce.

Remove from heat, stir in peanut butter until melted.

Incorporate sriracha sauce and adjust heat level as desired. Garnish with cilantro and green onions before serving hot.