Thai Coconut Curry Chicken Soup

• 6 oz. pad thai rice noodles
• 2 Tbsp olive oil or canola oil, divided
• 1 cup finely chopped yellow onion
• 1 1/2 Tbsp minced garlic  (4 cloves)
• 2 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp Turmeric
• 1/2 tsp ground coriander
• 1 red bell pepper, sliced into small, thin strips
• 6 cups low-sodium chicken broth
• 1 (13.5 oz) can regular or light coconut milk
• 3 cups Shredded Cooked Rotisserie Chicken
• 8 oz. snow peas, trimed and sliced in half crosswise
• 2 Tbsp packed light-brown sugar
• 2 Tbsp fish sauce
• 1/2 cup chopped green onions
• salt
• 5 oz. fresh spinach (4 packed cups)
• 1/2 cup chopped fresh cilantro
• 2 Tbsp fresh lime juice

For serving

• chopped peanuts
• 1 red chili pepper, seeded and chopped or sriracha