Soak the noodles in a large bowl of hot water for about 10 minutes or according to the package instructions. Drain the noodles well. Using scissors, cut them into bite-size lengths. I like the glass noodles smaller then their original size because this way they mix better with the sauce and the vegetables.
Clean the zucchini and the red bell pepper. Cut off the ends of the zucchini and discard the core of the pepper. Cut both zucchini and pepper into very small pieces.
Blend the peanut butter with the tamari sauce and the the grated ginger. Mix in the corn, the zucchini and the pepper.
Clean the Thai basil (or the cilantro), and chop it coarsely.
Mix the noodles with the sauce and the vegetables. Add the Thai basil (or cilantro) to the noodles. Taste test and season with more Tamari if necessary.