Boil water in a large pot and add thin rice noodles according to package instructions, typically around 4-6 minutes. Drain and rinse under cool water.

In a medium bowl, combine peanut butter, hoisin sauce, lime juice, and soy sauce. Whisk together and gradually add water to reach the desired consistency.

In a large mixing bowl, toss together the cooled noodles, cucumber, cabbage, carrot, and red pepper. Add cilantro and mint, mixing gently.

Pour the peanut dressing over the salad mixture and gently toss until well-coated.

Transfer to a serving dish and sprinkle with chopped peanuts. Best served immediately.