Bring a large pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, combine coconut milk, soy sauce, fish sauce (if using), minced garlic, and grated ginger. Whisk until well mixed and set aside.
200 g raw shrimp, peeled and deveined
Heat vegetable oil in a wok or large skillet over medium-high heat. Dip each shrimp in panko bread crumbs, pressing gently to adhere, then add to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
200 g raw shrimp, peeled and deveined
In the same wok or skillet, pour in the coconut sauce mixture. Cook over medium heat, stirring constantly, until it thickens slightly and begins to bubble, about 3-4 minutes.
200 g raw shrimp, peeled and deveined
Add the cooked noodles into the sauce, tossing gently to coat each strand evenly. Cook for another 2 minutes until noodles are heated through and coated with the sauce.
200 g raw shrimp, peeled and deveined
Divide the sauced noodles among serving plates, then top each with the crispy shrimp. Garnish with sliced green onions or herbs if desired. Serve immediately.
200 g raw shrimp, peeled and deveined
