Cook the rice noodles according to the package instructions, about 6-8 minutes until tender. Drain and set aside.

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Add the julienned carrot and sliced red bell pepper. Cook for 5 minutes until the vegetables are slightly softened.

Pour in the vegetable broth and bring to a gentle boil. Then reduce the heat to simmer.

Stir in the coconut milk and peanut butter until well combined and the soup turns creamy.

Add soy sauce, lime juice, and sesame oil. Season with salt and pepper to taste, simmer for 5-10 minutes.

Fold the cooked noodles into the soup and heat for 2 minutes.

Serve the soup in bowls and garnish with cilantro or green onions, crushed peanuts or sesame seeds if desired.