Cook the gluten-free rice noodles according to the package instructions, usually boiling them for about 6–8 minutes. Drain and rinse under cold water.

In a large skillet, combine red curry paste, coconut milk, and peanut butter over medium heat. Stir continuously for 3–4 minutes until smooth.

Add cooked rice noodles to the skillet and toss to coat. Cook for an additional 2–3 minutes, adjusting with water or broth if needed.

Stir in any optional protein or vegetables and cook for 3–5 minutes until heated through.

Serve immediately, garnishing with optional toppings like crushed peanuts or cilantro.