Cook the Noodles: Boil the rice noodles according to package instructions until tender yet firm. Drain and set aside.

Sauté the Vegetables: Heat oil in a large skillet over medium heat. Add bell peppers, broccoli, and carrots and sauté until slightly softened.

Add Aromatics: Sprinkle in minced garlic and grated ginger; cook for about one minute until fragrant.

Make the Sauce: Pour in coconut milk and stir in curry paste until well combined. Let it simmer gently.

Combine Noodles and Sauce: Add cooked noodles to the skillet, tossing gently to coat. Add water or broth if too thick.

Season and Serve: Stir in soy sauce and lime juice, adjusting to taste. Serve immediately, garnished with fresh herbs if desired.