Cook the rice noodles according to the instructions on the package (see step-by-step pictures in post above).
Peel and grate the ginger and the garlic (or mince them finely with a knife). Wash the scallions and cut the white and green parts into thin slices. Save the green parts as a topping.
Heat the chili oil and the sesame oil in a pan or skillet. When hot, add the garlic, ginger and the white part of the scallions to the pan. Sauté for 2 minutes over medium heat.
Add the tamari and the maple syrup. Let it simmer for a minute until the sauce bubbles and slightly thickens. Stir in the peanut butter and remove from the heat.
Slowly add the water to the sauce and whisk vigorously, away from the heat source. This prevents the sauce from "breaking" (see notes).
Drain the rice noodles, quickly rinse them under cold water to prevent them from sticking and add them to the pan with the sauce. Shortly reheat everything over medium heat if necessary. Be careful not to let it go for too long or the sauce will break.
Serve and top with the green part of the scallions, sesame seeds and fresh chili slices if desired.