Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

Add the sliced chicken thighs to the pot and cook for 3-4 minutes until the meat turns white on the outside.

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.

Stir in the coconut milk, bamboo shoots, and red bell pepper. Season with fish sauce and brown sugar. Simmer for another 5-7 minutes until vegetables are tender.

While the soup simmers, prepare the rice noodles according to package instructions. Drain and rinse with cold water.

Taste the soup and adjust seasoning if needed. It should be savory, slightly sweet, and spicy.

Divide the cooked noodles into serving bowls and ladle the hot soup and chicken over the top.

Garnish generously with fresh cilantro and serve with lime wedges on the side.