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Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2-3 minutes). Once the noodles have softened and are pliable, immediately rinse under cold tap water and drain.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds or until fragrant.
Add the chicken and cook for 1-2 minutes until it changes colour from pink to white.
Stir through the tomato paste followed by the red curry paste.
Add the green beans and the coconut milk; cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.
Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
Top with crushed peanuts and a squeeze of lime juice.