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Cut the rice noodles into pieces that are roughly 2 x 5cm.
Set a fry pan over med high heat and add a small amount of oil.
Add the rice noodles and fry on each side for 2-3 minutes, or until crisp and slightly coloured.
Add about 2 tbsp of water and quickly cover with a lid. Allow to steam for a minute or two.
To make the sauce, add the peanut butter, gochujang and boiling water to a bowl and mix until smooth.
Add the soy sauce and brown sugar and mix again.
Transfer the noodles to a plate and cover with the sauce and spring onions.
Serve and enjoy.