Place the dry rice noodles in a bowl of room-temperature water and let them soak until they are soft.

Beat the eggs in a separate bowl. Set aside for later use.

Heat half of the coconut milk in a large pan or wok over medium heat. Add the red curry paste and cook, stirring frequently, until the paste is fragrant, and the natural oils separate from the coconut milk. When the natural oil separates, you’ll notice a glossy layer of red oil forming on the surface.

Add the remaining coconut milk and water to the pan. Bring the mixture to a gentle boil. Stir in the ground meat, fish sauce, sugar, and any other seasonings. Cook until the meat is fully cooked, and the flavors are well combined.

Pour the beaten eggs into the simmering soup while stirring gently. Bring the curry soup to a boil.

Stir in the crushed roasted peanuts and mix well to distribute the peanuts evenly. Turn off the heat.

Bring a pot of water to a boil. Add the pre-soaked noodles and cook according to the package instructions, usually for 2–3 minutes.

Drain the noodles thoroughly in a colander.

Toss the drained noodles with a tablespoon or two of neutral oil to prevent them from sticking together. (optional)

To serve, divide the cooked noodles into individual bowls. Ladle the rich and fragrant coconut curry soup over the noodles, ensuring each portion has a generous amount of meat, egg, and peanuts. Garnish with fresh herbs like Thai basil, cilantro, or mint, along with lime wedges, bean sprouts, and chili flakes for extra flavor. Serve warm and enjoy!