Set a skillet or wok over medium high heat. Once hot add 1 tablespoon of the vegetable oil and the shrimp, kosher salt, pepper, and old bay seasoning if using.

Cook the shrimp two to three minutes then remove from the pan and set aside.

Set the same skillet or wok over medium high heat and add the remaining vegetable oil and onions, season with kosher salt, pepper, and Old Bay seasoning. Cook two to three minutes then add the red Curry paste, garlic, and ginger.

Cook one minute then add the coconut milk , soy sauce, fish sauce, sriracha, and lemon or lime juice.

Once bubbling, reduce the heat to medium low and simmer for 10 minutes, stirring a few times. While the sauce is simmering, boil the rice noodles according to the package directions so they are slightly undercooked (I boiled mine for 3 minutes).

Add the noodles to the sauce and let simmer 4 to 5 minutes, the sauce will thicken as the noodles cook more. Stir in the shrimp and taste for seasoning. Add more red Curry paste, soy sauce, and/or sriracha if needed.

Serve garnished with cilantro or green onions.