Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

In a medium bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth.

In a large mixing bowl, combine the cooked noodles, shredded carrots, and sliced bell peppers. Pour the peanut sauce over the noodle mixture and toss until everything is well coated.

Add the chopped green onions and cilantro, and toss again to combine.

Serve immediately with lime wedges on the side for squeezing over the noodles.