Bring a large pot of water to a boil over high heat. Cook the brown rice noodles according to package instructions, around 6–8 minutes, until tender but slightly firm. Drain and rinse with cold water to prevent sticking.

In a medium skillet, heat 1 tablespoon of oil over low heat. Add 2 minced garlic cloves and sauté for 2-3 minutes until golden and fragrant.

Add 1 tablespoon of fresh grated ginger to the pan and stir for 30 seconds. Mix in the peanut butter, tamari, rice vinegar, hot water, and sesame oil. Whisk together until smooth, adjusting with additional hot water if needed.

Fold the drained noodles into the skillet, tossing them with half of the sauce until fully coated. Reserve the remaining sauce for serving.

Portion the noodles into bowls and garnish with toppings like chopped cilantro, sliced scallions, or red pepper flakes. Serve warm alongside veggies or protein.