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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 4–6 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water.
While the noodles cook, whisk together the peanut butter, tamari, lime juice, maple syrup, toasted sesame oil, rice vinegar, grated ginger, and sriracha in a small bowl until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon.
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