If you haven't roasted and ground your Sichuan peppercorns, do so now, Soak rice noodles for 30 minutes in hot water to soften them make them easier to cook. Once translucent and white, drain in a colander.
While the noodles are soaking, in a blend the peanut butter, garlic, ginger, rice wine vinegar, soy sauce, lime juice, chili paste and 1/4 cup and 2 tablespoons of the water until smooth. Taste the sauce and adjust as needed, adding the maple syrup if you want it a little sweet.
Heat a wok or large skillet on medium-high heat. Add the rice noodles and the rest of the water. The water will help finish cooking the rice noodles and heat them. Cook the rice noodles, stirring often, until they are getting soft and the water is starting to evaporate.
Add the peanut sauce to the rice noodles and mix well until all of the noodles are coated. Cook for a minute or two until everything is heated through and remove from heat.
Serve the noodles in bowls and top with the roasted Sichuan peppercorns and sliced fresh chives. Enjoy!