Peel and grate the garlic and ginger. Chop the scallions and put the green part aside. Slice a red chili to garnish.
Heat the chili oil and sesame oil in a pan until hot. Add the scallions, garlic and ginger and sauté for a few minutes,
Add in the tamari and maple syrup. Let it bubble until the sauce slightly thickens as the maple syrup caramelizes. Then, stir in the peanut butter.
Remove the pan from the heat source and add the water little by little. Use a whisk to stir until creamy.
Add the rice noodles to the sauce. Use two spoons to swirl them around the pan until completely coated with sauce.
You can serve these vegan peanut noodles with sautéed wok vegetables. Vegetables that require little to no preparation are soybean sprouts, bell peppers and carrots in strips or spinach.