Bring a medium pot of water to a boil, then add rice vermicelli noodles and cook for about 3 to 4 minutes until soft. Once tender, drain the noodles and rinse them under cold water to stop cooking.

Using a sharp knife, thinly slice the carrots, bell peppers, cucumber, and green onions into bite-sized pieces for uniform mixing.

In a large mixing bowl, combine the freshly chopped carrots, bell peppers, cucumber, and bean sprouts. Add fresh cilantro, mint leaves, and green onions. Gently toss together.

Carefully add the cooled rice vermicelli noodles to the mixed vegetables. Toss gently to combine without breaking the noodles.

In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Adjust flavors as necessary.

Pour the spicy ginger dressing over the salad mixture and gently toss until everything is evenly coated.

Transfer the tossed salad to a serving platter or individual bowls. Optionally, sprinkle crushed peanuts on top. Serve chilled.