In a small bowl, mix together the soy sauce, oyster sauce (if using), Thai red curry paste, and brown sugar.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.

Add the julienned carrot, sliced red bell pepper, broccoli florets, and sliced snap peas to the skillet. Stir-fry for several minutes until the vegetables start to become tender but still retain their crunch.

Push the vegetables to the sides of the skillet, creating a space in the center. Pour the sauce mixture into the center of the skillet and let it cook for a minute.

Then, mix in the coconut milk and incorporate it with the sauce and vegetables.

Add the cooked ramen noodles to the skillet, tossing and mixing them with the vegetables and the sauce until everything is well combined.

Taste and adjust the seasoning if needed. You can add more soy sauce, curry paste, or sugar according to your preference.

Once the noodles are heated through and coated with the sauce, remove the skillet from the heat.

Serve the Thai-inspired ramen noodles in bowls, garnished with chopped cilantro, chopped peanuts, and lime wedges for a burst of fresh flavors.