Rice Noodles with Coconut Curry Sauce

1. Rinse noodles in cool water and then soak in hot water for 45-60 minutes or until tender but with a slight chewiness in the center (thinner noodles will take less time). Optionally boil for 3-4 minutes. Do not fully cook or you risk them getting mushy and sticking.
2. Heat 1-2 tablespoons of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Saute until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, soy sauce, and an extra splash of oil. Simmer until tender, about 5 minutes. Transfer all contents to a large bowl and set aside.
3. Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
4. Add rice noodles first, toss and simmer until tender, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well-coated.
5. Serve topped with fresh cilantro.