1Cook rice noodles according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.

2In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, red chili paste, sesame oil, and lime juice until smooth. Add water one tablespoon at a time until the sauce reaches a desired pourable consistency.

3Prepare all vegetables: julienne the carrot, thinly slice the red bell pepper and cucumber, chop the cilantro, and thinly slice the green onions.

4In a large mixing bowl, combine the drained rice noodles with the julienned carrot, red bell pepper, and cucumber.

5Pour the peanut sauce over the noodles and vegetables. Toss gently until everything is evenly coated.

6Divide the noodle mixture among serving bowls. Garnish each bowl generously with chopped fresh cilantro, sliced green onions, and chopped roasted peanuts. Serve immediately.