Spring Roll Bowls

Name: Spring Roll Bowls
Ingredients: 1/2 cup creamy peanut butter; 2 Tablespoons hoisin sauce; ¼ cup low-sodium soy sauce; 2 teaspoons garlic , minced; 2-3 teaspoons Sriracha hot sauces , to taste; 2 Tablespoons rice wine vinegar; 3-4 Tablespoons warm water , or more as needed to thin; For the Bowls:; 14 ounces dry Rice Noodles; 1/3 cup fresh basil leaves; 1/3 cup fresh mint leaves; 1/3 cup fresh cilantro; 2 serrano peppers , seeds and veins removed; 2/3 cup dry roasted peanuts , chopped; 1 avocado , peeled, seeded and sliced thin; 1 large carrot , shredded; 1 bell pepper (red or orange), chopped; 1 large English cucumber , sliced into coins; 1 mango , peeled and sliced into chunks; 1/2 cup sweet chili sauce (I love the Mae Ploy brand) , or more, to taste; Cooked shrimp, chicken or tofu for spring roll , optional for serving