Bring a large pot of water to a rolling boil over high heat. Add rice noodles and cook according to package instructions, usually 5-7 minutes, until tender yet firm to the bite. Once done, drain and rinse under cold water to stop the cooking process. Set aside.

In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant, stirring constantly.

Stir in red curry paste to the sautéed garlic and ginger. Cook for another 1-2 minutes, allowing the spices to bloom and develop.

Pour in soy sauce and sesame oil, stirring well to coat the aromatic blend. Let it cook for an additional minute.

Gradually add coconut milk and vegetable broth, stirring continuously until well-blended.

Add brown sugar, lime juice, chili flakes, salt, and black pepper into the sauce. Stir well until the sugar is dissolved.

Reduce the heat slightly and bring the sauce to a gentle simmer for 3-5 minutes, allowing it to thicken slightly.

Add the cooked rice noodles to the skillet, tossing them gently in the sauce until thoroughly coated. Let them simmer for an additional minute.

Incorporate peanut butter into the noodles, stirring until it melts and blends seamlessly into the sauce.

Drizzle in Sriracha sauce, adjusting the heat level based on preference. Mix well and taste to tweak seasoning if necessary.

Garnish with fresh chopped cilantro and green onions to serve. Serve immediately for a comforting meal.