First, presoak the Rice Noodles in warm water. Set aside for 15 minutes.
Next, wash and prepare your veggies. Mince the White Onion, Green Onion and Garlic. Prepare the Pak Choi by roughly chopping the leaves into wider strips and the stalks into slightly smaller pieces.
In a small bowl, prepare the sauce by mixing together the Vegetable Broth, Tamari, Peanut Butter, Maple Syrup, Sriracha Sauce and Rice Vinegar. Whisk until everything is well incorporated.
Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan. Then add in the White Onion and Garlic. Sauté over medium heat until translucent, about 3 minutes.
Add in the prepared sauce as well as the soaked noodles. Make sure that the noodles are fully coated with the sauce. Let everything simmer for about 3-5 minutes. Add more vegetable broth, if needed.
Preheat another skillet to medium-high heat. Sauté the Pak Choi in some vegetable broth for about 3-5 minutes.
Turn off the heat on both hotplates. Add the instructed sesame oil onto the noodles and stir well.
Divide the noodles evenly onto 3 plates. Add the Pak Choi onto the noodles. Top with crushed peanuts as well as spring onions. Enjoy warm.