Bring a large pot of water to a rolling boil and cook the thin rice noodles according to package instructions, about 4-6 minutes, then drain and rinse with cold water.

In a mixing bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, and water, whisking until smooth.

In a large serving bowl, mix cooled noodles, cucumber, cabbage, carrot, red pepper, cilantro, and mint until well combined.

Drizzle the dressing over the salad, toss gently to coat, and sprinkle with peanuts before serving.