In stock pot, bring water to boil and add noodles. Cook for 3 minutes. Drain and set aside. (Note: Noodles will finish cooking when added to curry later.)

In large sauté pan with oil over medium heat, sauté garlic and onion until golden, about 3 minutes.

Add chicken and cook until white, about 3 minutes. Add red pepper and any other veggies desired, and cook until veggies begin to soften, about 4 minutes.

To sauté pan, add curry paste, coconut milk, SunButter, coconut sugar, vegetable stock and plant-based milk. Stir until well combined. Cook, stirring occasionally, about 5 minutes.

Stir in noodles and combine well. Remove from heat.

Ladle into bowls, garnish with cilantro and lime and serve immediately.