Prepare the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to cool. Set them aside in a large mixing bowl.

In a separate bowl, combine the peanut butter, tamari, maple syrup, rice wine vinegar, toasted sesame oil, garlic, ginger, and chili flakes. Whisk until you achieve a creamy and well-blended sauce.

Heat a large skillet or wok over medium heat. Add the cooled noodles, grated carrots, and sliced bell peppers to the pan. Drizzle the peanut sauce over the mixture and gently toss everything together, allowing it to warm for about 4-6 minutes.

Once heated through, remove from the heat and fold in the chopped scallions and cilantro, if desired.

Plate the noodles and serve with lime wedges on the side for a zesty finish.