Cook rice noodles according to package directions.

Drain and rinse noodles with cold water; set aside.

Heat a wok over high heat and add sunflower oil.

Add chopped shallots to the wok and stir-fry for 2 minutes.

Add sliced zucchini, garlic, mushrooms, and diced red bell pepper to the wok.

Stir-fry for 1 minute.

Stir in chili flakes and Thai green curry paste; cook for 2 minutes.

Pour in coconut milk, vegetable stock, and fish sauce.

Stir in palm sugar and bring to a boil.

Reduce heat to low, cover, and simmer for 10 minutes.

Add cooked noodles to the sauce and heat through, stirring gently.

Divide noodles among 4 warmed bowls.

Sprinkle with chopped peanuts and cilantro before serving.