Bring a large pot of water to a boil. Cook the rice noodles according to the package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.

In a large wok or deep skillet, heat the vegetable oil over medium heat. Add the Thai red curry paste and stir-fry for 1 minute until fragrant.

Pour in the coconut milk and broth. Stir well to dissolve the paste. Bring the mixture to a gentle simmer.

Stir in the fish sauce and brown sugar. Add the sliced red bell pepper and simmer for 2-3 minutes until the pepper softens slightly.

Add the prawns to the simmering sauce. Cook for 3-4 minutes, or until the prawns turn pink and opaque.

Stir in the spinach and cook for just 1 minute until wilted.

Add the cooked noodles to the pan and toss gently to coat them evenly in the creamy curry sauce.

Remove from heat. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice.