Cook the rice noodles according to package instructions. Drain and set aside.

In a large pan or wok, heat some oil over medium heat. Add the shrimp and cook until pink and cooked through. Remove shrimp from pan and set aside.

In the same pan, add the Thai red curry paste and cook for 1 minute to release the flavors.

Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.

Add the red bell pepper and snow peas to the pan and cook for another 5 minutes, or until vegetables are crisp-tender.

Return the shrimp to the pan and stir in the basil and cilantro leaves. Cook for an additional 2 minutes.

Serve the curry noodles with the lime wedges on the side.

Enjoy!