Heat the olive oil in a good sized saucepan. Add the chili pepper and cook for about 1 minute, then add the red curry paste. Stir and cook for an additional minute.
Dissolve the vegetable stock cube in 6 cups of boiling water, then add it to the pan, stirring to combine. Add the coconut milk and bring to a boil.
Add the fish sauce and a little pepper to season. Toss in the rice noodles and cook for 3-4 minutes.
Add the juice of 2 limes and the shrimp and cook for a further 2-3 minutes to heat the shrimp through. Sprinkle some of the Cilantro on top
Serve in bowls with lime wedges and the remaining Cilantro.
