Begin by boiling water in a pot, then add the rice noodles. Cook according to package instructions until tender, about 5-7 minutes. Drain and set aside.

In a large pan, warm the vegetable oil over medium heat. Allow it to shimmer slightly before adding the red curry paste.

Add curry paste to the hot oil, stirring for 1-2 minutes until it becomes fragrant.

Pour in coconut milk, soy sauce, and lime juice. Stir until fully combined and let it simmer for about 2 minutes.

Incorporate bell pepper and spinach into the sauce. Stir and cook for 3-4 minutes until the veggies are tender.

Toss in the cooked noodles, mixing gently to coat them in the spiced coconut sauce. Cook for another minute.

Plate your noodles hot, and garnish with fresh cilantro.