Bring a large pot of water to boil. Remove from heat. Add two packages of brown rice noodles. Make sure to break apart with a large fork. Let stand for five minutes (off the heat) or until noodles are tender but firm.

In a large skillet, bring the coconut milk to a low simmer on medium heat. Adjust the temperature depending on your stove. Stir in the red curry paste and brown sugar until thoroughly blended. Bring to a boil, but reduce the heat to low and simmer for five minutes.

Stir in chicken and vegetables into the coconut mixture. Cook the chicken and vegetables for four to five minutes or until the chicken is cooked, and the vegetables are tender-crisp. Stir in the fish sauce and let simmer for one minute. Add the noodles and mix with vegetables until heated through and hot. Serve immediately.