Bring a large pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Add the shrimp and cook for about 2-3 minutes per side, until they turn pink and are opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant, using a wooden spoon or spatula. Visual cues include bubbling aroma and slight golden color on garlic edges.
Pour in the coconut milk, fish sauce, and add brown sugar and red pepper flakes. Stir to combine and bring the mixture to a gentle simmer. Continue stirring until the sauce slightly thickens and is creamy, roughly 3-5 minutes. Look for a gentle bubble and a rich aroma.
Add the cooked shrimp and sliced bell peppers into the skillet. Toss everything together and cook for an additional 2 minutes until heated through and peppers are slightly tender, with bright colors and a slight crunch remaining.
Add the cooked noodles to the skillet and toss gently to coat all ingredients with the sauce. Cook for 1-2 minutes, allowing flavors to meld and noodles to soak up the sauce. The final dish should be glossy, with visible sauce coating noodles and ingredients.
Serve hot, garnished with chopped fresh cilantro. The dish features tender shrimp, silky noodles, and a vibrant coconut sauce with colorful peppers, presenting a rich and textured appearance.
