Heat a large pot over medium-high heat and add sesame oil. When it's warm add garlic, sugar snap peas, peppers, and carrots. Toss gently and cook for 5-7 minutes or until the vegetables begin to get tender.
Add the red curry paste, soy sauce, chicken broth, Campbell's® Cream of Chicken Soup, coconut milk, honey, and peanut butter. Whisk until combined then add chicken breasts. Bring to a simmer then reduce heat and cook over medium-low and simmer for 15 minutes.
Meanwhile boil a pot of water over medium heat. Add the 3 ramen squares and cook according to package directions. Drain and set aside.
Once the chicken is done cooking, remove it from the pot and shred with two forks. Return chicken to pot.
Assemble bowl by putting ramen noodles in the bottom of the bowl and topping with Thai Ramen soup. Top with basil, mint and chopped peanuts. Serve with chopsticks.