Over medium-high heat, add the sesame oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for 4 to 5 minutes. Drain and set aside.
For the dressing: Using a small bowl or mason jar with lid, mix together the sweet red chili sauce, brown rice vinegar and soy sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
To plate: portion out the noodles and top with the sliced vegetables and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and sesame oil over the top before serving. Enjoy!