Cook the rice noodles according to package instructions. Drain and set aside.

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha until smooth.

In a skillet over medium heat, add the cooked noodles and peanut sauce. Toss to combine and heat through.

Add bell pepper, carrots, and cucumber. Stir until vegetables are slightly softened.

Serve the noodles in bowls, garnished with chopped peanuts and cilantro.