Begin by rinsing the rice noodles under cold water to remove excess starch. Then soak them in hot water for 45-60 minutes until slightly chewy. Alternatively, boil the noodles for 3-4 minutes but ensure they are not fully cooked.

In a large skillet or wok, heat 1 tablespoon of canola or vegetable oil over medium-high heat. Add the cubed chicken thighs, seasoned with salt and pepper. Sauté for about 5-7 minutes until golden and cooked through.

Introduce broccoli, shredded carrots, and optional pineapple into the skillet. Pour in 2 tablespoons of soy sauce and a splash of oil. Let simmer for about 5 minutes until the vegetables are tender.

In the same pan, pour in the coconut milk and add red curry paste along with grated garlic. Stir and bring to a gentle simmer. Cook for about 5-7 minutes until the sauce thickens slightly.

Add the soaked rice noodles to the sauce mixture, tossing gently to coat. Return the sautéed chicken and vegetables to the pan. Cook for an additional 2-3 minutes to meld flavors.

Once combined and heated through, serve into bowls and garnish with fresh cilantro leaves.