Grate fresh ginger and mince garlic. Measure peanut butter, tamari, rice vinegar, toasted sesame oil, maple syrup, and sriracha into a bowl. Chop additional vegetables or tofu if adding.

Wipe down counters and use clean utensils to avoid cross-contact.

Bring a large pot of salted water to a boil and cook brown rice noodles according to package instructions until just al dente.

Drain the noodles. Rinse with cool water if serving cold, or warm water if serving hot.

In a small skillet, heat oil over low heat. Sauté garlic for 20-30 seconds, then add ginger and cook for another 10-15 seconds. Remove from heat.

Combine peanut butter, tamari, rice vinegar, sesame oil, sriracha, maple syrup, red pepper flakes, and chili garlic sauce in a bowl. Add sautéed garlic and ginger.

Whisk in hot water to achieve a smooth, pourable sauce. Adjust flavors as needed.

Place drained noodles in a large bowl and mix with half of the peanut sauce.

Add any warm vegetables or tofu and toss to coat.

Serve the noodles with remaining sauce drizzled on top and garnished with optional toppings.

Store leftovers in the refrigerator for up to 3-4 days, ideally keeping sauce and noodles separate.