1BRING large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Set aside.
2MEANWHILE, bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes.
3STIR in shrimp and vegetables. Cook 3 to 5 minutes on medium heat or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Add noodles; cook until heated through. Garnish with additional basil and red chile slices, if desired.
4Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.