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Cook the rice noodles according to the package directions. While they are cooking, bring a skillet to medium-high heat, and add in sesame oil, minced garlic, and ginger and saute them for one minute until fragrant. Add in red bell pepper and zucchini. Saute for 3 minutes until slightly softened.
Add in the red curry paste and cook for another minute. Mix in coconut milk, soy sauce, honey, red pepper flakes, and broth if needed. Bring to a boil until thickened. Add in more broth if too thick. Taste and add salt or pepper if needed.
Combine the rice noodles with the sauce. Serve in bowls with desired toppings.