Cook the rice noodles according to the package.  Once the noodles are cooked, drain them and toss them with one teaspoon of olive oil and set aside. In a very large bowl, combine the zucchini noodles, shredded cabbage(or bok choy for LF), and matchstick carrots.  Add the rice noodles to the vegetables and toss. In a small bowl, whisk together the remaining olive oil, soy sauce, honey, vinegar, peanut oil, peanut butter, Sriracha, ginger, and garlic (or substitute for LF). Taste, and if need be, add the Kosher salt. Pour the mixture over the noodles and veggies and toss to coat. Add in the cilantro and peanuts and give a final toss. Serve at room temperature or chilled.