Cook rice noodle according to package instruction. Drain.
Combine all ingredients for the dressing in a bowl.
In a wok, saute the bean sprouts, nuts and mushrooms in 1 tablespoon of sesame oil.
Add noodle along with dressing, and mix all together.

1 454-gram bag rice noodle, cooked
1 bag bean sprouts
1 handful almonds or another nut
mushrooms roughly chopped
1 tablespoon sesame oil

Dressing:
3 tablespoon creamy peanut butter
2 tablespoon lime juice
1 tablespoon sesame oil
2 tablespoon agave nectar
1/2 low sodium and gluten free soy sauce
1/4 cup balsamic vinegar
optional Siracha or another chili sauce