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Start by slicing 1 large red onion and dicing 1 bell pepper.
Cube up the chicken breast into bite size pieces.
In a large pan, heat up olive oil and once hot add minced garlic, sliced onion and diced bell pepper.
Saute for a few minutes until soft.
Add in grated ginger, thai red curry paste, and cook for a couple more minutes on medium hit (stir in the paste).
Add coconut milk, chicken broth and salt and black pepper to taste.
Let that come to a boil before adding in the cubed chicken (raw) and simmer on medium heat for 10 minutes (or until chicken is fully cooked).
Add in rice noodles and cook for a couple more minutes until noodles are cooked (~3-4 minutes) or according to the package.
Garnish with chilli oil, lime and cilantro.
Now its time to enjoy!