Bring a large pot of salted water to a boil, add the noodles, and cook for 3 minutes (slightly underdone), drain and rinse with cold water, set aside.

In a large skillet over medium-high heat, heat coconut oil, add onion, garlic, ginger, ½ teaspoon salt and cook, stirring for 1 minute. Add the curry paste and cook, stirring, until fragrant, about 2 minutes. Add the coconut milk, vegetable broth, fish sauce, and peppers. Bring to a simmer, lower the heat, and let simmer for 10 minutes.

While the sauce is simmering, cook the noodles in salted boiling water for 3 minutes (slightly underdone), drain, and rinse with cold water. Set aside.

Add the snow peas and shrimp to the sauce, and simmer for 4–5 minutes or until the shrimp is cooked and the peas are tender. Stir in the noodles, taste, and season with salt and pepper if needed. Stir in the basil leaves and serve with lime wedges.