Prepare the Noodles: Cook rice noodles according to package instructions, drain, and set aside.
Sauté Aromatics: In a large skillet over medium heat, sauté lemongrass, garlic, and ginger for 1-2 minutes until fragrant.
Add Vegetables: Incorporate sliced bell peppers and onion, cooking for 3-4 minutes until they begin to soften.
Incorporate Curry Paste: Stir in the Thai curry paste with the vegetables, cooking for another minute to enhance its flavors.
Pour in Coconut Milk: Add coconut milk, fish sauce, and brown sugar to the pan. Bring to a simmer and stir well to combine all the ingredients.
Cook the Shrimp: Mix in the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
Finish with Herbs: Add the snap peas, lime juice, and zest. Simmer for an additional minute. Remove from heat and stir in the basil and cilantro.
Assemble the Bowl: Divide the cooked noodles among four bowls. Ladle the curry over the noodles. Garnish with additional herbs, sliced chilies, and lime wedges if desired.