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, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth. If the sauce is too thick, add a tablespoon of warm water to reach desired consistency.

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.

Serve the noodles in bowls, garnished with chopped green onions and cilantro, if desired. Squeeze fresh lime juice over the top for added flavor.

Enjoy immediately or chill in the refrigerator for 30 minutes for a refreshing cold dish.