Pre heat the oven to 180°C.
Line a baking tray with baking paper and add the diced sweet potatoes and capsicum, season with salt and pepper and drizzle with 1 tbs of oil. Place in the preheated oven and cook for about 20 minutes until soft and slightly caramelised in places.
While veggies bake, add the diced onion and 1 tbs oil to a large casserole pan and sauté until soft and translucent. Add in the garlic and ginger and cook for a further minute or two on a low heat.
Add in the coriander stalks (if using) and kaffir lime leaves and stir to combine.
Add the curry paste - 3-6 tbs depending on how hot you like it. Stir to combine and cook for a minute or so until fragrant.
Pour in the coconut milk and vegetable stock and bring to a boil and reduce immediately. Add in the caster sugar, tamari sauce and juice of 1 lime. Allow to cook for 15 minutes on a low heat.
Taste your curry to check for seasoning, it may need a little salt, sugar, or lime.
Cook the rice noodles per packet instructions.
Heat a small pan with the oil. When the oil is hot add prawns and cook until starting to become less transparent, but not completely cooked through. Add to the curry/coconut mixture to continue to cook.
When you are ready to serve add in the sweet potato, capsicum plus the frozen peas and cook for a further minute or two until cooked and heated through.
Divide the noodles between 4 bowls, top with ladles of curry and any fresh herbs or spring onions if using. Finish with sesame seeds and toasted peanuts and a wedge of lime.