1. Soak rice noodles in warm water until softened, about 10 minutes.

2. Drain noodles and set aside.

3. In a large skillet or wok, heat coconut milk over medium heat. Add saffron and bring to a simmer.

4. Add shallots and sauté until softened, about 5 minutes.

5. Add herbs, chili peppers, and coconut. Cook until fragrant, about 2 minutes.

6. Add softened rice noodles to the skillet. Stir to combine.

7. Cook until noodles are warmed through, about 2 minutes.

8. Sprinkle with peanuts and serve immediately.