Bring a pot of water to a boil. Cook the rice noodles according to package instructions.
In the meantime, prepare the scallions, herbs, and peanut sauce. In a measuring cup or small bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, and maple syrup. Add warm water, one tablespoon at a time, and continue whisking until the sauce gets more runny/less thick and reaches your desired consistency.
Drain the noodles in a colander and rinse with cold water. Put the noodles in a mixing bowl, add the scallions and herbs, and pour the peanut sauce over everything. Mix until the noodles are coated. Top with chopped peanuts before serving.
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Notes
No rice noodles? Sub soba, udon, spaghetti, or fettuccine.
Add 1 to 2 teaspoons of Sriracha for a spicy kick.
Bulk up the recipe with veggies (like carrots, bell pepper, or broccoli) and a protein source (shrimp, edamame, tofu, or chicken).
Leftovers will last in an airtight container the fridge for 3 to 4 days. Enjoy warm or reheated in the microwave for a couple of minutes.