Combine lemon/lime juice and fish sauce in a bowl and set aside.

Finely chop peanuts and set aside in a shallow bowl.

Finely chop the red onion.

Combine ground pork, chopped red onion, 1 tbsp sweet chili sauce, kecap manis, and half of the cilantro in a food processor.

Process until the mixture is well combined.

Roll 2 teaspoons of the pork mixture into small meatballs.

Roll the meatballs in the chopped peanuts, gently flattening them.

Preheat the oven to 350°F.

Thread the meatballs, red pepper pieces, and red onion wedges onto 12 skewers.

Place the skewers on a baking pan and refrigerate for 15 minutes.

Spray the skewers with non-stick cooking spray.

Bake the skewers, brushing with the remaining chili sauce, for 12-15 minutes, or until the meatballs are cooked through.

Soak the rice noodles in boiling water for 5 minutes.

Stir to separate the strands and then drain.

Add the carrot matchsticks, remaining cilantro, sesame seeds, and sesame oil to the noodles.

Toss the noodles to combine.

Serve the skewers with the noodles and sauce.