Prepare rice noodles according to package directions and set aside.
Heat 2 tablespoons sesame oil over medium-high heat in a large frying pan or wok. Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp tender. Remove from heat and set aside.
In a medium bowl, whisk soy sauce, peanut butter, Sriracha and remaining sesame oil together until smooth. If the sauce is too thick, add a small amount of hot water to reach the desired consistency.
Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine. Serve immediately and enjoy!