Prepare all vegetables by slicing the red bell pepper into strips, peeling and thinly slicing the carrots on an angle, and stemming and slicing the mushrooms.

Combine peanut oil, rice vinegar, sesame oil, tamari, lemon juice, sriracha, and peanut butter in a small bowl. Whisk until well combined.

Bring water to a boil.

Pour boiling water over rice noodles and let sit for 8-10 minutes, or according to package directions.

Heat peanut oil in a hot wok or nonstick pan.

Add the sliced red bell pepper, carrots, and snow peas to the hot oil.

Stir-fry until the vegetables start to brown but still retain their color, about 6-7 minutes.

Add water chestnuts and minced garlic, and stir-fry for 1 minute.

Pour in the prepared sauce and stir to combine.

Add the soaked rice noodles to the wok.

Toss everything together until the noodles are evenly coated with the sauce and the vegetables are well distributed.

Serve immediately on a plate, garnished with ground peanuts and torn cilantro leaves.