Bring a pot of water to a rolling boil. Add rice vermicelli noodles and cook according to package directions, typically around 3–4 minutes until tender but al dente. Drain and rinse under cold water to stop cooking. Set aside.

Thinly slice the shredded carrots, bell peppers, cucumber, and green onions aim for bite-sized pieces. Group the vegetables together on the cutting board.

In a large mixing bowl, combine the shredded carrots, bell peppers, cucumber, bean sprouts, fresh cilantro, mint leaves, and chopped green onions. Toss gently to blend.

Carefully fold the cooled rice vermicelli noodles into the vegetable mixture. Combine gently to keep the ingredients intact.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce for about 30 seconds until well-blended.

Pour the spicy ginger dressing over the salad mixture and toss until everything is well-coated.

Transfer to a serving platter or individual bowls and sprinkle crushed peanuts over if desired. Serve chilled.