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Place the rice noodles in a large bowl of hot boiled water. Use tongs to separate noodles.
Heat a wok over high heat. Add the vegetable oil and place the sliced chicken breast in the pan. Season with salt and pepper. Stir occasionally, until the chicken is cooked through, about 3 minutes.
Add the peppers and onion and continue to cook, stirring frequently until vegetables begin to soften, about 2 minutes.
Stir in the coconut milk, chicken broth, lime juice, and green curry paste and bring to a boil. Turn the heat down to a simmer and cook for another 5 minutes.
Drain the rice noodles and mix it into the other ingredients. Simmer for another 2 minutes.
Top with cilantro, Thai basil, and mint. Serve immediately.