Soak or cook the rice noodles per package directions. For most rice vermicelli, a quick soak in hot water for 5–7 minutes until tender works best. Drain and set aside.

Have your aromatics (garlic, ginger, shallot) minced and veg sliced before you start.

Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add shallot and sauté for 1–2 minutes until fragrant and soft.

Stir in garlic and ginger, cooking another 30 seconds. Add the red curry paste and cook, stirring, for 1 minute to bloom the spices.

Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.

Add fish sauce, brown sugar, and lime juice. Taste the broth and adjust as necessary.

Add mushrooms, bell pepper, and snap peas (if using). Simmer for 3–4 minutes until veggies are tender-crisp.

Add the shrimp and cook until pink and opaque, about 2–3 minutes depending on size.

Stir in the drained rice noodles, letting them warm through and soak up some broth for a minute.

Remove from heat and stir in cilantro and basil. Portion into bowls and garnish with bean sprouts, green onions, lime wedges, and chili flakes or sriracha if desired.