Heat a wok or large skillet over high heat. Add in olive oil and pour in broccoli, peas, and red bell pepper. Season with salt and saute until tender-crisp, about 5 minutes.
Add in thai green curry paste, garlic, and red pepper flakes. Stir and let the spices toast a bit, about 1 minute.
Pour in the coconut milk and lime juice. Bring to a simmer.
Stir in cooked rice noodles. Serve hot topped with fresh cilantro.