Heat the oil, then add the veggies. Time varies for cooking (5ish for fresh, 8-10 for frozen), but cook the veggies most of the way through.
Add the chicken breasts to the pan and brown. They're thin enough that they'll cook fast.
Add the curry paste and stir until coating everything.
Add the coconut milk and noodles. At this point, adjust your spices as you want - add salt & pepper and amp up the spice with curry powder, red pepper flakes, or Sriracha.
Bring to a boil, then simmer until noodles cooked through. If the consistency is too thick for your liking, add a little water.