In a bowl, combine the sesame oil, soy sauce, ginger, peanut butter, fish sauce, sriracha, sugar and lime juice and set aside.
Heat a pot of water and prepare the rice noodles according to the package instructions. When the noodles have reached their desired texture, reserve 1/4 cup of the noodle liquid and strain the remaining liquid, tossing the noodles in cold water to stop them from cooking. Strain the noodles well.
Add 2 tablespoons of the noodle liquid to the peanut sauce and whisk. Reserve a few tablespoons of the sauce and set aside. Toss the noodles in the rest of the peanut mixture until well combined.
Combine all of the chopped vegetables and gently toss them with the noodles. Add the remaining sauce. Garnish with green onion, peanuts and sriracha sauce.