Fill a medium pot with water and bring to a rolling boil, then stir in rice noodles, cooking 5–7 minutes until tender yet slightly firm.

In a bowl, whisk creamy peanut butter, soy sauce, Sriracha, lime juice, honey, and minced garlic until smooth, adjusting sweetness and heat to taste.

Gradually add warm water, one tablespoon at a time, until the peanut sauce is silky and pourable without losing its creamy richness.

When rice noodles reach al dente, drain them well, then rinse briefly under cold water to stop cooking and remove excess starch.

Return noodles to the pot or a large bowl, pour the peanut sauce over, add carrots and bell peppers, then toss until evenly coated.

Divide noodles between bowls, sprinkle with chopped scallions, crushed peanuts, and fresh cilantro or basil for vibrant color and extra crunch.