Begin by bringing a medium saucepan of water to a boil. Add thin rice noodles and cook according to package instructions, about 3-5 minutes, until tender but chewy. Drain and rinse under cold water.

In a mixing bowl, combine creamy peanut butter, hoisin sauce, lime juice, soy sauce, and enough water to achieve a smooth consistency. Whisk together for 2-3 minutes.

In a large mixing bowl, combine the cooled rice noodles with cucumber, purple cabbage, carrot, and red bell pepper. Toss in cilantro and mint. Mix gently for about a minute.

Drizzle half the peanut dressing over the salad mixture. Toss gently for one more minute until everything is well coated. Garnish with chopped peanuts before serving.