Cook the noodles by boiling water, then add thin rice noodles and cook for 4 to 6 minutes until tender. Drain and rinse under cold water.

In a medium bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and water until the dressing is thin and pourable.

In a large bowl, combine cooled noodles, cucumber, purple cabbage, carrot, and red pepper. Mix in cilantro and mint.

Drizzle the peanut dressing over the salad and toss to coat all ingredients well in the dressing.

Garnish with chopped peanuts and additional herbs if desired before serving.