Cook vermicelli noodles according to package instructions in well-salted water until slightly underdone. Drain, and rinse with cold water to stop any further cooking.
Heat 2 Tbsp oil in same pot . Add chickpeas and 1 tsp salt. Sauté until golden brown. Remove chickpeas. Deglaze pot with 2 Tbsp water. Heat 1 Tbsp oil in pot and saute onions until fond develops on bottom of pan.
Add garlic, ginger, curry paste, and peanut butter. Cook 1 min longer. Add carrots and parsnips and toss to coat in sauce.
Add broth and coconut milk, making sure to scrape up any browned bits on the bottom of the pan. Bring to a simmer.
Add vermicelli and cook until parsnips and vermicelli are tender, 1-2 min more.
Add lime juice, red chili garlic sauce or sriracha, and soy sauce to taste. Top with cabbage, and cilantro. Serve!