Begin by cooking the rice vermicelli noodles according to package instructions, usually soaking them in hot water for about 8-10 minutes until tender but still al dente. Drain and set aside.
In a large wok or skillet, heat the olive oil over medium-high heat. Add the chopped chicken thighs, seasoning with a pinch of salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
In the same pan, add the chopped shallots, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant and shallots are translucent.
Next, toss in the sliced bell peppers and zucchini. Cook for an additional 4-5 minutes until vegetables are tender but still crisp.
Add the red curry paste to the pan, stirring well to coat the vegetables. Let it cook for about 1 minute.
Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
In a small bowl, whisk together the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the curry sauce to thicken it slightly.
Stir in the cooked chicken, lime juice, soy sauce, fish sauce, brown sugar, and Asian chili sauce. Mix well and let everything simmer together for another 5 minutes. Taste and adjust seasoning if needed.
Add the cooked rice noodles to the pan, tossing everything together until the noodles are well coated in the curry sauce. Garnish with freshly chopped Thai or Italian basil before serving.
