Start by bringing a large pot of salted water to a boil. Add the rice noodles or long cut pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat the peanut oil or extra virgin olive oil over medium heat. Add the sliced shallots and cook until they turn golden brown, about 2-3 minutes. Then, add the thinly sliced garlic and crushed red pepper flakes. Sauté for another 1-2 minutes until fragrant, but be careful not to burn the garlic.
In a mixing bowl, combine the creamy peanut butter, low sodium soy sauce or tamari, Gochujang, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger. Whisk until smooth and well combined. Adjust the spiciness by adding more Gochujang if desired.
Add the drained noodles to the skillet with the chili garlic oil. Toss to coat the noodles in the oil mixture. Pour the peanut sauce over the noodles and toss again until everything is evenly coated. Stir in the sliced bell peppers and chopped basil.
Transfer the Spicy Peanut Noodles to serving bowls and garnish with additional fresh basil and fresh cracked black pepper. Enjoy your meal warm, or let it cool down for a delicious cold noodle salad!
