Bring medium saucepan of salted water to boil for noodles. Combine crispy onions, peanuts, cilantro, and lime zest in medium bowl. In separate medium bowl, stir together peanut sauce, curry paste, lime juice, and ¼ cup water.

Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cool water to stop cooking process. Set aside.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add shallot and ginger and cook until softened and beginning to brown, 1 to 2 minutes. Add green beans and a pinch of salt and pepper and cook until crisp-tender, 3 to 5 minutes.

Add peanut curry sauce and cooked noodles to green beans. Stir until well combined and warmed through. Divide noodles between bowls. Top with onion-lime crunch and serve with lime wedges. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.