Begin by boiling water in a large pot. Once boiling, add the rice noodles and cook for 4-6 minutes until tender but firm. Drain and rinse under cold water to prevent sticking. Set aside.

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger. If it’s too thick, add a splash of warm water until you reach your desired consistency.

While the noodles are cooking, slice the red bell pepper, shred your carrots, julienne the cucumber, and chop the scallions and cilantro. Get creative; the more colors, the better!

In a large mixing bowl, add the cold noodles and pour the peanut sauce over them. Toss gently to coat all the noodles evenly.

Fold in the bell pepper, carrots, cucumber, scallions, and cilantro into the noodle mixture. Toss to evenly distribute the veggies.

Sprinkle toasted peanuts on top for that extra crunch right before serving.

This dish can be served cold or at room temperature. So, gather around the table and enjoy!