Cut white bulb end off bok choy, and discard. Dice white stems into bite-sized pieces, rinse well and set aside. Next, roughly chop green leaves, rinse well and set aside separately
Bring a medium saucepan of water to a boil. Add rice noodles, turn off heat, and let soak for about 10 minutes to soften. Do not drain until ready to serve, or noodles will stick together and to the saucepan
In a Dutch oven or stock pot, heat avocado oil. Add garlic and ginger and cook for 2 minutes. Add red curry paste and cook for 4 minutes. Stir regularly, to prevent curry paste from burning
Add chicken pieces, stir to coat well, and cook for 5 minutes. Add white bok choy stems, and stir well to combine. Cook for 3 minutes.
Add chicken or vegetable broth, and bring to a low boil. Add coconut milk and red bell peppers. Stir well, reduce to a simmer, and cook for 2 minutes
Add green bok choy leaves, and cook for 2 minutes, or until leaves are wilted
Drain rice noodles and portion into bowls. Pour soup over noodles. Garnish with onion, cilantro, basil, red onion, and crushed peanuts. Squeeze fresh lime juice.