Step 1: Prepare Rice Noodles

• Cook the rice noodles according to the package instructions until al dente.
• Drain the noodles and rinse them under cold water to prevent sticking. Set aside.

Step 2: Make Coconut Curry

• Heat coconut oil in a large skillet or wok over medium heat.
• Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
• Stir in red curry paste and cook for another minute.
• Pour in the coconut milk and stir until the curry paste is fully incorporated.
• Add sliced bell peppers and onion to the curry sauce. Cook for 5 minutes until the vegetables are slightly softened.
• Season the curry with gluten-free soy sauce, brown sugar, lime juice, salt, and pepper. Stir well.
• Gently add the shrimp to the curry sauce and cook for 3-4 minutes until they turn pink and opaque.

Step 3: Combine with Rice Noodles

• Once the shrimp are cooked, add the cooked rice noodles to the skillet.
• Toss everything together until the noodles are well coated with the coconut curry sauce.
• Adjust seasoning according to taste.

Step 4: Serve

• Divide the Thai coconut curry with shrimp and rice noodles into serving bowls.
• Garnish with fresh cilantro leaves and serve with lime wedges on the side.
• Enjoy your gluten-free Thai feast!