Begin by bringing a pot of water to a rolling boil. Add the thin rice noodles and cook according to the package instructions, usually about 3-5 minutes. After they are tender, drain the noodles and rinse them under cold water to cool and prevent sticking. Set aside to dry while preparing the dressing.

In a mixing bowl, combine 1/2 cup peanut butter, 1/4 cup hoisin sauce, juice from 1 lime, 2 tablespoons soy sauce, and 1/4 cup water. Whisk the ingredients together vigorously until smooth and creamy. If you prefer a thinner consistency, gradually add more water.

In a large mixing bowl, combine the cooled rice noodles with chopped cucumber, shredded purple cabbage, grated carrots, diced red pepper, fresh cilantro, and mint. Toss everything together using tongs or your hands.

Drizzle the prepared peanut dressing over the salad mixture and toss everything together thoroughly, ensuring all ingredients are well-coated.

Sprinkle chopped peanuts over the top just before serving. Serve immediately for the best texture, or refrigerate briefly if needed.