1Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.

2Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and sliced red chilies; stir-fry for 1 minute until fragrant.

3Add shrimp to the skillet and cook for 2-3 minutes until they start to turn pink. Remove shrimp from the pan and set aside.

4Pour coconut milk into the skillet. Add fish sauce, brown sugar, and lime juice. Bring to a simmer, stirring occasionally, and cook for 5 minutes until the sauce slightly thickens.

5Return the cooked shrimp to the skillet along with the sliced red and green bell peppers. Cook for another 2-3 minutes, or until shrimp are fully cooked and peppers are tender-crisp.

6Add the cooked rice noodles to the skillet and toss everything gently to coat the noodles and ingredients in the sauce.

7Stir in chopped fresh cilantro and basil. Toss once more to combine.

8Serve immediately, garnished with chopped roasted peanuts.