Bring a pot of water to a boil and cook rice noodles according to package directions (usually 3–5 minutes).

Drain noodles, rinse with cold water, and set aside. Toss with a little oil if they cling together.

Slice cucumbers into thin rounds or half-moons and add to a large bowl.

Add shredded carrots, sliced bell pepper, cilantro, and green onions to the bowl.

Whisk peanut butter, soy sauce, vinegar, lime juice, sriracha, honey, ginger, and garlic until smooth.

Add warm water gradually until the dressing becomes pourable.

Taste and adjust with extra lime, honey, or sriracha as needed.

Add cooled rice noodles to the bowl of vegetables.

Pour dressing over top and gently toss with tongs until evenly coated.

Sprinkle with sesame seeds and crushed peanuts if using.

Let rest 5–10 minutes before serving to allow flavors to meld.