Cook rice noodles according to package instructions, but only until al dente (probably around 5 minutes). Drain but do not rinse, and put back into the pot they were boiled in.
Grate ginger; mince garlic; cut red bell pepper and carrots into matchstick-size pieces; chop green onions and peanuts.
Combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, ginger, garlic, and chili paste (or Sriracha) in a small bowl and whisk until combined.
Pour the sauce over the noodles and mix well, until all noodles are coated. Toss veggies in until well combined.
Serve warm or cold, topped with chopped peanuts.