Bring a pot of water to a rolling boil over high heat. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-4 minutes until soft. Drain in a colander and rinse vigorously under cold water.

Thinly slice the carrots, bell peppers, cucumber, and green onions into matchstick shapes. Aim for thin slices for maximum crunch and freshness.

In a large mixing bowl, combine the shredded carrots, sliced vegetables, bean sprouts, fresh cilantro, mint leaves, and green onions. Toss gently until well mixed.

Add the cooled noodles to the bowl of vegetables. Gently fold them into the mixture until evenly distributed.

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

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

Transfer the dressed salad to a serving platter or individual bowls. Garnish with crushed peanuts and serve cold for the best flavor.