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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 with a slight chew, about 5–7 minutes. Drain in a colander, rinse under cold running water until cool, and shake off excess water. Transfer to a large mixing bowl.
While the noodles cook, combine the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, sambal oelek, ginger, and garlic in a small saucepan over low heat. Whisk constantly until the peanut butter melts into the other ingredients and the sauce is smooth and glossy, about 2–3 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 — you will likely use 3–4 tablespoons. Remove from heat.
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