Begin by boiling water in a pot, then add the rice noodles. Cook according to package instructions until they’re tender, usually 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 and starts to deepen in color.

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

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

Toss in the cooked noodles, mixing gently to ensure they’re well coated in the spiced coconut sauce. Cook for another minute.

Plate your noodles hot, and garnish with fresh cilantro.