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To make the peanut sauce. Combine 1 cup of canned coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar and 3/4 teaspoon curry paste in a bowl or glass measuring cup. Set aside. Boil a large pot of water.
While the water boils make the shrimp. In a large sided skillet combine the sweet Thai chili sauce, coconut milk, lime juice, red curry paste, peanut butter, soy sauce, brown sugar, ginger and garlic. Whisk to fully combine and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Then add the red pepper and snap peas and cook until crisp and tender, 6 minutes. Add the shrimp and cook until opaque, 3 minutes. Keep warm.
Add the brown rice noodles to the boiling water and cook for 3 to 4 minutes. Drain and place in large bowl. Add as much of the peanut sauce to the noodles as you would like, toss well. Plate the noodles and spoon the shrimp over top. Top with chopped peanuts and cilantro if desired!