Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package instructions until tender, about 4 to 6 minutes. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
In a small bowl, whisk together the soy sauce, chili garlic sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves.
Add the cooked noodles to the skillet and pour the sauce mixture over them. Toss well to evenly coat the noodles with the sauce.
Cook for an additional 2 to 3 minutes, stirring frequently, until the noodles are heated through and the sauce is slightly absorbed.
Remove from heat and transfer the noodles to serving plates.
Garnish with sliced green onions, chopped cilantro, and roasted peanuts before serving.