Begin by bringing a large pot of water to a gentle boil. Add the rice vermicelli noodles and cook according to the package instructions for about 3–4 minutes until tender but slightly chewy. Drain and rinse under cold water.

Thinly slice the shredded carrots, bell peppers, cucumber, and green onions using a sharp knife or mandoline.

In a large mixing bowl, combine the shredded carrots, bell peppers, cucumber, bean sprouts, fresh cilantro, mint, and green onions. Toss gently for an even distribution.

Add the cooled rice vermicelli noodles to the bowl and gently toss to combine.

In a small bowl, whisk together the freshly grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Taste and adjust as needed.

Pour the spicy ginger dressing over the salad mixture and use tongs to gently toss everything until evenly coated.

Transfer the dressed salad to a serving platter or bowls. Sprinkle with crushed peanuts if desired and serve chilled.