Cook the rice noodles according to the package instructions until they are tender but still retain a slight chew. Drain the noodles and rinse them briefly under cold water to stop the cooking process and prevent them from sticking together. Set the prepared noodles aside in a colander.

In a small mixing bowl, combine the soy sauce, fish sauce, brown sugar, sriracha, and fresh lime juice. Whisk the ingredients vigorously until the brown sugar is completely dissolved into the liquid. Set this spicy sauce mixture aside for the final assembly.

Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until it begins to shimmer. Add the peeled prawns in a single layer and sear them for 1 to 2 minutes on each side until they turn a bright pink and become opaque. Transfer the cooked prawns to a clean plate and set aside.

Lower the heat slightly to medium and add the minced garlic and sliced red bell pepper to the same wok. Stir-fry the vegetables for about 2 minutes, stirring constantly until the garlic is deeply fragrant and the peppers have slightly softened. Be careful not to let the garlic burn, as it will turn bitter.

Return the cooked noodles and prawns to the wok, then pour the prepared spicy sauce evenly over the top. Toss everything together continuously for 1 to 2 minutes until the noodles are piping hot and perfectly coated in the savory glaze. Divide the noodles into shallow bowls and garnish generously with sliced green onions, fresh cilantro, and chopped peanuts before serving immediately.