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Prepare the rice noodles according to package directions. Drain and set aside.
Mix the vegetable broth, lime juice, soy sauce, Sriracha, peanut butter, garlic, and ginger until thoroughly combined and set aside.
Heat the oil in a large skillet over medium-high heat. Add the cabbage and carrots to the skillet and cook, stirring occasionally, for 2 minutes. Stir in the sauce and cook until heated through, about 2 minutes. Stir in the rice noodles and cook 1 more minute.
Transfer to a large serving bowl and top with the chopped peanuts and sliced green onion.