Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package instructions, usually about 8-10 minutes. Drain and rinse under cold water, then set aside.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add chopped carrot, minced garlic, and sliced red onion. Sauté for about 5 minutes until onion is translucent.

Lower the heat to medium and stir in peanut butter, tomato paste, soy sauce, and rice vinegar. Mix for 2-3 minutes until creamy.

Add rinsed noodles and green peas to the skillet. Toss for another 2-3 minutes until well combined and heated through.

Remove from heat and transfer to serving bowls. Garnish with additional veggies or sesame seeds if desired.