Boil water in a pot over high heat and cook the thin rice noodles according to package instructions (about 3-5 minutes). Drain and rinse with cold water.

In a mixing bowl, whisk together the creamy peanut butter, hoisin sauce, lime juice, soy sauce, and water until smooth. Adjust water for desired thickness.

In a large bowl, combine cooled noodles with cucumber, purple cabbage, carrot, and red pepper. Toss in cilantro and mint.

Drizzle the peanut sauce over the salad and toss until evenly coated. Top with chopped peanuts if desired.