Cook the gluten-free rice noodles according to package instructions in boiling salted water for 6-8 minutes. Drain and rinse under cold water to prevent sticking.

In a large skillet over medium heat, combine coconut milk, red curry paste, and peanut butter. Stir for 3-5 minutes until smooth and simmering.

Add the cooked noodles to the skillet and toss with the sauce for 2 minutes. Adjust the consistency with warm water or vegetable broth if needed.

Add in any pre-cooked proteins and vegetables. Stir and cook for another 2-3 minutes until veggies are tender but vibrant.

Serve warm in bowls, garnished with fresh herbs if desired.