Begin by bringing a large pot of water to a boil. Once boiling, add the rice noodles and cook according to the package instructions, usually about 5-7 minutes. Drain and set aside.
In a large stir-fry pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
Stir in the grated ginger and red curry paste, cooking for an additional 1-2 minutes. This step releases the aromatic flavors of the ginger and curry.
In a small bowl, mix the cornstarch with a splash of water to create a slurry. Add the coconut milk, soy sauce, and maple syrup to the pan, stirring to combine. Once mixed, add the cornstarch slurry to the sauce and simmer for 3-5 minutes, allowing it to thicken.
Stir in the thinly sliced red bell pepper and julienned carrot, cooking for another 2-3 minutes until the vegetables are tender yet still crisp.
Carefully add the drained rice noodles to the pan, tossing them with the sauce and vegetables until they are evenly coated.
Remove the pan from heat, then stir in the freshly squeezed lime juice and chopped cilantro. This adds a burst of freshness right before serving.
