In a mixing bowl, whisk together the lime juice, lime zest, fish sauce, rice vinegar, minced garlic, and grated ginger until well combined. Set aside.

Peel kohlrabi and slice it into planks, then cut into thin matchsticks. Aim for uniform size.

Combine kohlrabi matchsticks with the dressing and sliced jalapeños in a large bowl. Cover and refrigerate for at least 30 minutes.

Cook rice noodles according to package instructions for 6-8 minutes until tender, then drain and rinse under cold water.

In a large serving bowl, combine marinated kohlrabi, drained noodles, diced avocado, fresh herbs, and crushed peanuts. Toss gently.

Taste and adjust seasoning with additional fish sauce, lime juice, or sriracha as desired. Serve cold or at room temperature.