Prepare rice noodles according to package directions just until tender. Do not overcook. Drain, rinse, and set aside.

While the water is boiling for the noodles, heat one tablespoon sesame oil in a large wok or non-stick skillet over high heat. Add white parts of the green onion and the garlic to the skillet. Season with salt and black pepper, to taste, and cook, stirring frequently, until golden brown, approximately 1-2 minutes.

Add shrimp and season with additional salt and black pepper, if desired, and cook just until the shrimp is cooked through and changes color, approximately 2 minutes. Do not overcook. Transfer the shrimp and the onion-garlic mixture to a rimmed plate and set aside.

Drizzle remaining sesame oil into the skillet. Add carrots, red bell pepper, and red jalapeño pepper and cook, stirring frequently, for 2-3 minutes or just until the vegetables start to develop some color.

Add the minced ginger and curry paste and continue stir frying the mixture for another 1-2 minutes or until nicely fragrant.

Reduce heat to medium-low and stir in the coconut milk and broth. Stir to combine and simmer for 4-5 minutes.

Remove from heat and add the cooked rice noodles, the shrimp and onion mixture, and the chopped cilantro to the skillet. Add the fresh lime juice and stir to combine. Taste and season with additional salt and black pepper, if desired. Cover and set aside for 5 minutes or until most of the excess liquid is absorbed.

To serve, transfer the shrimp and noodle mixture to individual serving bowls and top each serving with some sliced green onion, black sesame seeds, chopped peanuts, and lime wedges for squeezing. Enjoy!