Bring a large pot of water to a boil and cook the rice noodles until al dente. Do not over cook the noodles and make sure to save a few cups of the pasta water to use to thin the peanut sauce.

While the noodles are boiling, make the chilli peanut sauce. Add sesame oil to a pan on medium heat then add the garlic, ginger and chilles and sauté for 1-2 minutes until fragrant.

Next, to the pan add the peanut butter, soy sauce, honey, lime juice, and chilli paste or oil. Use a whisk to blend all the ingredients together on medium low heat until the sauce is cohesive.

The sauce will be quite thick at this time. Add the cooked al dente rice noodles, followed by 1/3 at a time of pasta water and keep stirring on low heat. I ended up adding a little more than 1 cup of pasta water but keep adding pasta water a little bit at a time until the noodles are at your desired consistency.

Garnish the noodles with green onion and crushed peanuts on top. Enjoy! :)