In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth.
Stir in cilantro; set aside.
In 2-quart saucepan, heat 4 cups water to boiling.
Add carrots and bell pepper; cook 1 minute.
Remove from water with slotted spoon.
Add noodles to water; cook and drain as directed on package.
Add noodles to peanut butter mixture; toss.
Divide noodles among 4 bowls; top with carrots and bell pepper.
Sprinkle with peanuts.
Notes & Wine Advice
To save the rest of the chiles in adobo sauce for other uses, spoon the chiles and sauce into a resealable plastic freezer bag, flatten to a thin layer and freeze. To use, just break off the amount you need; freezing makes them a bit milder, so you may need more.