Cook the Noodles: Bring a pot of water to a boil and add the thin rice noodles. Cook according to package instructions, usually around 4-6 minutes, until tender but still slightly firm. Drain and rinse under cold water.

Prepare the Dressing: In a medium mixing bowl, whisk together the creamy peanut butter, hoisin sauce, lime juice, soy sauce, and a splash of water. Stir until smooth and creamy.

Assemble the Salad: In a large mixing bowl, combine the cooled rice noodles, cucumber, purple cabbage, carrot, and red bell pepper. Add the cilantro and mint, and gently toss.

Combine and Serve: Drizzle peanut sauce over the salad and toss gently until coated. Garnish with chopped peanuts. Serve chilled or at room temperature.