Begin by preparing the thin rice noodles according to the package instructions, usually about 4-6 minutes. Stir occasionally to prevent sticking, and check for doneness; the noodles should be tender but still have a bit of bite. Once cooked, drain the noodles and rinse them under cold running water to stop the cooking process. Set them aside to cool completely.

In a mixing bowl, combine 1/3 cup of peanut butter, 2 tablespoons of hoisin sauce, the juice of one lime, and 2 tablespoons of soy sauce. Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency. Taste and adjust the seasoning, adding more hoisin for sweetness or a splash of lime for acidity.

In a large salad bowl, add the cooled rice noodles, along with thinly sliced cucumber, shredded purple cabbage, grated carrot, and sliced red pepper. Toss in roughly chopped cilantro and mint, enhancing the freshness of the salad. Gently mix the ingredients together.

Drizzle the prepared peanut dressing over the salad mixture. Using tongs or a large spoon, carefully toss everything until all the ingredients are evenly coated with the creamy peanut sauce. If desired, top with crushed peanuts before serving.