Noodles - Boil the rice noodles according to the package directions, taking care not to overcook them. Drain and rinse. While the noodles boil, carry on with the rest of the recipe. Tips - I used wide rice noodles, labeled as stir fry noodles for this recipe. You can also use pad thai noodles or thinner rice noodles if you prefer. Ramen noodles or traditional pasta noodles may be substituted, but they are not my personal preference in this recipe.

Carrots - If desired, saute the carrots in a large skillet with a bit of olive oil for about 2 minutes over medium-high. However, I don't bother because I like a crisper texture. If you like softer/mushier vegetables, then you may consider sauteeing them.

Peanut Sauce - To a medium bowl, add the peanut butter, honey (use agave to keep vegan), toasted sesame oil, vinegar, soy sauce (use coconut aminos or tamari to keep gluten-free), sriracha, garlic, ginger, optional cayenne, and whisk to combine, taste, and make any necessary flavor adjustments. Tips - I use creamy old-fashioned peanut butter like Skippy or Jif. I don't recommend stir-required peanut butter because they're already thinner than a classic peanut butter, and you're going to thin it out even more and your peanut sauce could end up too runny. Start slowly with the sriracha and/or cayenne (or omit the cayenne) if you are worried about the heat level. Sesame oil has a very strong flavor and if you're not used to it, it could be overwhelming so start with a bit less potentially at first, like 2-3 tablespoons. However, for authentic flavor, you need it and I believe will want to use 1/4 cup.

In a large bowl, combine the noodles, carrots, drizzle the peanut sauce over the top, and toss to coat and combine evenly.

Garnish with the diced peanuts, fresh herbs to taste, and salt and pepper, if desired, and serve immediately. Recipe is best warm and fresh, but leftovers will keep airtight in the fridge for up to 5 days. Reheat very gently in the microwave or as desired.