Begin by heating up some olive oil in a saucepan on medium heat. Once heated, add in the fresh ginger and garlic and cook for a couple of minutes until they release their aromas, stirring occasionally to prevent burning.

After that, add the curry paste to the mixture and cook for another minute until it too becomes fragrant.

Next, whisk in half of the vegetable broth along with all of the coconut milk while stirring regularly. Allow the mixture to simmer for approximately 3 to 4 minutes.

In a separate medium-sized bowl, whisk together the remaining vegetable broth and peanut butter until well combined. Pour this mixture into the saucepan with the seasoned broth.

Add agave syrup, soy sauce, and lime juice into the pan, then stir everything together. Taste the mixture and add salt and black pepper to your liking. Let it simmer for another 3 to 4 minutes before finally adding noodles. Cook until the noodles are tender, and serve the dish as desired.