Cook the rice noodles according to package instructions, usually simmering them in boiling water for about 5–7 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, whisk together the creamy peanut butter, hoisin sauce, lime juice, soy sauce, and water until smooth.

In a large mixing bowl, combine the cooked rice noodles, chopped cucumber, shredded purple cabbage, grated carrot, and sliced red bell pepper. Add fresh cilantro and mint, and mix in chopped peanuts.

Drizzle the peanut dressing over the noodle and vegetable mixture. Gently toss until the salad is well coated.

Serve immediately or let it chill for 10–15 minutes to allow flavors to meld. Garnish with chopped peanuts and lime wedges if desired.