1. Bring 4 cups water to a boil in a 12-in. deep-sided skillet. Meanwhile, slice scallions and red pepper. Cut each chicken tender crosswise in thirds.
2. Whisk coconut milk, water, curry paste and fish sauce in bowl until blended.
3. Add noodles to boiling water; cook as package directs.
4. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Saut? chicken, red pepper and carrots 5 minutes or until cooked through. Add coconut milk mixture; simmer 2 minutes and remove from heat.
5. Add scallions and mint leaves. Drain noodles. Spoon some noodles into each bowl; ladle chicken mixture with broth on top. Serve with lime wedge