Bring a large pot of water to a rolling boil. Add rice noodles and cook according to package instructions for about 4-6 minutes until tender. Drain and set aside.

In a blender, combine peanut butter, soy sauce, honey, garlic, lemon juice, sriracha, sesame oil, and 5 tablespoons of water. Blend until smooth.

Warm the peanut sauce in a skillet over medium heat. Add the drained noodles, tossing to coat them evenly with the sauce.

Adjust sauce consistency with reserved noodle water if necessary and season with salt and pepper. Cook for another minute until well combined.

Serve hot or cold, garnished with crushed peanuts, sesame seeds, or spring onions.