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Heat the oil in a large lidded nonstick skillet over medium-high heat until shimmering.
Add the ground pork and cook, stirring occasionally to break up the large chunks, until browned, 5 to 6 minutes.
Stir in the ginger, salt, and black pepper.
Add the green onions and cook, stirring occasionally until softened, 2 to 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Transfer the mixture to a bowl with a slotted spoon and set aside.
Add and stir in the curry paste until fragrant, 20 to 30 seconds.
Add the broth, coconut milk, and coconut aminos and bring to a simmer.
Add the rice noodles and stir until the noodles are fully submerged in the liquid.
Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent sticking, until the noodles are softened, 5 to 7 minutes.
Return the pork to the skillet and stir until combined.
Spoon the curried noodles into four bowls.
Garnish with cilantro, a sprinkle of sesame seeds, and lime wedges.