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Heat both oils in a large skillet over medium-high. Add the shrimp and season with salt; sear on one side for a minute and a half. Flip and sear another minute, until the shrimp are opaque and show sear marks here and there. Remove from the pan and set aside.
To the pan, add a little more oil if needed, and add the red bell pepper, garlic and onions. Sauté these for about five minutes, until they begin to brown in places and soften. Give them a pinch of salt as well. Scoot the veggies over and add the curry paste to a small space in the pan. Press the paste into the pan, releasing its oils and fragrance. This is called blooming! Do this for about 30 seconds, then add the coconut milk, stock and fish sauce. Add a good pinch of salt right now. Let this barely come to a simmer for a few minutes, then add the noodles. Simmer until the noodles are tender, just a few minutes.
Add the shrimp back to the pan and toss to combine. Add the juice from half the lime, and wedge the other half for serving. Garnish with mint and cilantro and serve immediately!
Serves 4.