Bring a large covered pot of lightly salted water to boil over high heat. When the water reaches a boil, add rice noodles and cook according to package directions.
When the pasta is cooked to your preference, drain it, rince the noodles under cold water, then drain again.
Put noodles in a large bowl. Drizzle sesame oil evenly over the noodles and toss to coat. Set aside.
Using a food processor with metal blade, mince Garlic, Ginger, jalapeno pepper, the zest from the lime, and the juice from the lime as well. Should take about 20 seconds till well-blended.
Heat the grapeseed oil in a medium pot over a medium heat. Add shallot and cook for about 2 minutes, stirring frequently till softened.
Add crushed red pepper flakes and brown sugar, stir to blend.
Add processes garlic mixture, cook for about 10 seconds, stirring continuously, till sugar melts.
Add Sunflower Seed butter, stirring well.
Then, stir in: tamari, vinegar, and water.
Whisk well to blend, continue cooking for about 5 minutes, whisking till sauce becomes smooth and then towards the end of the 5 minutes, slightly thickened.
Sprinkle with a little white pepper, stir well to combine.
Add the drained noodles, using two spoons, toss to coat.
Taste for seasonings.
For more spice: add Cayenne, toss noodles, and taste again for seasonings.
Turn onto serving platter, scatter the julienne strops of carrot and the cilantro leaves evely over the top.
Serve warm, at room temperature, or chilled.
[everything here reprinted without permission]