Mix peanut butter, sweet red chili sauce, low sodium gluten free tamari, lime juice, sriracha sauce, and water.
Bring a large pot of water to a boil. Add rice noodles and cook 5-7 minutes (depending upon the size of noodles), or until tender but still chewy. Drain water.
Toss noodles with peanut sauce.
Divide into bowls. Sprinkle chopped peanuts, green onions and basil on top.
Video
Notes
These vegan peanut noodles will last up to 5 days in an airtight container in the fridge.