Cook rice noodles according to packaged directions. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.