Fill a large pot with water and bring it to a boil. Add the brown rice noodles and cook according to the package instructions, about 5-7 minutes until al dente.

While the noodles are cooking, finely mince the garlic and set aside.

In a sauté pan, heat the oil over low heat. Add the minced garlic and sauté for about 2 minutes until golden brown.

Add fresh grated ginger to the sauté pan and cook for an additional minute.

Remove the pan from heat and add the remaining sauce ingredients: peanut butter, tamari or soy sauce, rice vinegar, toasted sesame oil, sriracha, maple syrup or honey, and red pepper flakes. Whisk in hot water until smooth.

Drain the cooked noodles and add half of the sauce to the warm pasta. Toss well to coat.

Dish out the Spicy Peanut Butter Noodles and garnish with crushed peanuts, chopped scallions, and red pepper flakes.

For extra flavor, drizzle with chili garlic sauce if desired.