In a pasta pot, boil water and add rice noodles. Cook according to package instructions. Add peas and carrots for the last 5 minutes of cooking. Drain and rinse in cool water. Set aside.

In a skillet over medium-high heat, add oil and chicken and stir fry until chicken is cooked. Add water chestnuts, coconut milk, brown sugar, curry paste, soy sauce, peanut butter, lime juice, and ginger. Sprinkle with salt and cayenne. (if desired) Stir to combine. Let simmer for 5 minutes.

Dump pasta and veggies into the sauce and toss to combine. Serve topped with salted peanuts.