Thai Noodle Salad

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 5-7 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the shredded purple cabbage, sliced red bell pepper, shredded carrots, chopped cilantro, and chopped green onions. Toss gently to mix.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and red pepper flakes until smooth and well combined.
Add the cooled rice noodles to the bowl with the vegetables. Pour the peanut sauce over the top.
Using tongs or a large spoon, toss everything together until the noodles and vegetables are evenly coated with the sauce. Serve immediately or chill in the refrigerator for up to 1 hour for a cooler dish.