Begin by bringing a large pot of water to a boil. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, usually 3–5 minutes. Drain and rinse under cold water. Set aside in a mixing bowl.

While the noodles cool, wash and thinly slice the shredded carrots, bell peppers, cucumber, and green onions. Place in a large bowl.

Add the bean sprouts, fresh cilantro, mint leaves, and chopped green onions to the bowl with the sliced vegetables. Toss gently to combine.

Add the cooled rice vermicelli noodles to the vegetable mix. Toss carefully to combine without breaking the noodles.

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

Pour the dressing over the salad mixture and toss gently to coat the ingredients evenly.

Transfer the salad to a serving platter and sprinkle with crushed peanuts if desired. Serve immediately.