Soak the noodles: Place rice noodles in a large bowl and cover with very hot water. Soak 8–12 minutes, or until pliable but still slightly firm. Drain and set aside. Toss with a little oil to prevent sticking.

Prep the chicken and veg: Thinly slice the chicken against the grain. Season lightly with salt and pepper. Slice the onion, bell pepper, carrot, and prep the snap peas. Mince the garlic and ginger.

Sauté aromatics: Heat oil in a large skillet or Dutch oven over medium heat. Add onion and cook 2–3 minutes until softened. Stir in garlic and ginger for 30 seconds until fragrant.

Add curry paste: Stir in red curry paste and cook 1–2 minutes, letting it bloom in the oil. This deepens the flavor and takes off the raw edge.

Build the sauce: Pour in coconut milk and broth, whisking to combine. Bring to a gentle simmer. Add fish or soy sauce and brown sugar. Taste and adjust salt as needed.

Cook the chicken: Add the sliced chicken to the simmering sauce. Cook 6–8 minutes, stirring occasionally, until the chicken is just cooked through.

Add vegetables: Stir in bell pepper, carrot, and snap peas. Simmer 2–4 minutes, just until crisp-tender. You want them bright and slightly crunchy.

Finish with lime and herbs: Turn off the heat. Add lime zest, a squeeze of lime juice, and chopped cilantro or Thai basil. Taste and adjust with more lime, fish/soy sauce, or sugar to balance.

Add the noodles: Gently fold in the drained rice noodles. If the sauce thickens too much, splash in a bit of hot water or extra broth to loosen.

Serve: Divide into bowls. Top with more herbs, sliced scallions, chili flakes, or crushed peanuts. Serve extra lime wedges on the side.