Place the rice noodles in a large bowl and cover with very hot tap water. Cover the bowl and let the noodles soak for 20-25 minutes. Reserve 1/2 cup of the water, then drain the noodles.

Meanwhile, in a large bowl, mix together the peanut butter, soy sauce and ginger. Add the beef and season with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix to combine.

Heat the 1 tablespoon of oil in a large skillet over medium-high. Add the shallots and cook until softened, 3-4 minutes. Stir in the broccoli slaw and continue to cook until it starts wilting, about 3 more minutes. Transfer the vegetables to a bowl or a plate.

Return the skillet to the heat and add the beef mixture. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes.

Return the vegetables to the skillet with the beef. Add the noodles, the reserved water and 1 teaspoon of Sriracha. Cook, tossing gently to combine, until heated through, a few more minutes.

Top each serving with cilantro, peanuts, Sriracha and serve with lime wedges.