Boil water in a pot and cook the rice noodles according to the package instructions, typically for about 5-7 minutes.

Drain the noodles and rinse them under cold running water to stop the cooking process.

Set aside the drained noodles and let them cool while you prepare the salad.

Combine the shredded lettuce, carrots, julienned cucumber, chopped cilantro, mint, peanuts, sliced red bell pepper, and green onions in a large mixing bowl.

Toss gently to mix all the colorful veggies and herbs together.

Whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes in a separate bowl until smooth and creamy.

Adjust the seasoning of the dressing by adding extra lime juice or soy sauce, depending on your taste preference.

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Incorporate the cooled rice noodles into the salad and mix again.

Serve immediately, garnishing with additional peanuts, cilantro, and mint leaves.