Cook the rice noodles according to package instructions. Drain and rinse under cold water.

In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and water until smooth.

In a large bowl, combine the cooked noodles, shredded carrots, cucumber, red bell pepper, green onions, and cilantro.

Pour the peanut sauce over the noodle mixture and toss until everything is well coated.

Serve immediately or chill in the refrigerator for 30 minutes before serving.