Slick rice noodles get tossed in a warm, whisked peanut sauce built from creamy peanut butter, soy sauce, fresh lime juice, rice vinegar, toasted sesame oil, grated ginger, garlic, and a kick of sriracha until every strand is glossy and coated. Crunchy red cabbage, shredded carrots, and thin ribbons of bell pepper pile in for color and bite, while scallions and cilantro keep it bright and herby. A scatter of chopped roasted peanuts and toasted sesame seeds on top adds the final crunch, with lime wedges on the side for squeezing over each bowl. It's served cold, so the noodles stay springy and the vegetables stay crisp no matter how far ahead you make it. This one's an easy, crowd-pleasing pick for a plant-based lunch or potluck, and it holds up beautifully as leftovers the next day.
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Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 5–7 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water. Transfer to a large mixing bowl.
In a small saucepan over low heat, combine the peanut butter, soy sauce, lime juice, rice vinegar, toasted sesame oil, honey, grated ginger, garlic, and sriracha. Whisk together until smooth and warmed through, about 2 minutes. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — it should flow off the whisk in a steady ribbon.
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