Cook the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-10 minutes until tender but still firm. Drain them thoroughly and rinse with cold water to prevent sticking. Set aside.

Prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). If the sauce is too thick, gradually whisk in 60-120ml (1/4 to 1/2 cup) of warm water until it reaches a smooth, pourable consistency.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 2-3 minutes until they start to turn bright green and slightly tender.

Add the sliced bell pepper and julienned carrot to the skillet. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp. You want them cooked through but still with a slight bite.

Add the cooked and drained rice noodles to the skillet with the vegetables. Pour the prepared peanut sauce over the noodles and vegetables. Toss everything together gently to coat evenly. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through and clings to the noodles and vegetables.

Divide the Thai Peanut Noodle Stir-Fry among four serving bowls. Garnish generously with chopped scallions and roasted peanuts. Serve immediately.