Cook the rice noodles according to package instructions, typically boiling them for 3-5 minutes until tender but still slightly chewy. Drain, rinse under cold water, and let cool.

In a medium bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and 1/4 cup water until smooth. Adjust water for your desired consistency.

In a large bowl, toss together cooled noodles, cucumber, cabbage, carrot, and bell pepper. Add cilantro and mint, stirring gently.

Pour the dressing over the salad and toss until coated. Top with chopped peanuts just before serving.