Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside.
Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat. Add half of beef and stir-fry for 4 minutes. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes. Add scallions and reserved Asian vegetables and cook for 3 minutes.
Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.
Serve noodles in bowls with bean sprouts and peanuts, if desired.