Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.

Melt coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add curry powder, curry paste, garlic and ginger and stir everything together, cook for 2 minutes more.

Add lime zest and juice, honey, fish sauce and coconut milk. Add corn and stir to combine. Simmer gently for 5 minutes, stirring every so often until the sauce thickens slightly.

Season shrimp with salt and pepper, add to pan and simmer gently until shrimp are just cooked, 3 to 4 minutes. The shrimp should be just barely opaque where it’s thickest.

Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp and sauce over each serving. Garnish with cilantro, basil and mint leaves and a wedge of lime.