Begin by preparing thin rice noodles according to the package instructions, boiling them for about 4-6 minutes until tender. Drain in a colander and rinse under cold water to stop cooking.

In a medium bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, and water. Whisk until smooth, adjusting water for thickness.

In a large mixing bowl, combine cooled rice noodles with cucumber, purple cabbage, grated carrot, and red bell pepper. Add cilantro and mint, then toss gently.

Pour the dressing over the salad and toss thoroughly to coat. Optionally, sprinkle with chopped peanuts before serving.