Bring a pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Thinly slice the carrots, bell peppers, cucumber, and green onions while the noodles cook. Aim for uniform cuts for even flavor distribution.

In a large mixing bowl, combine all prepared vegetables, including shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Add chopped cilantro and mint leaves, then toss gently to blend.

Add the cooled rice vermicelli noodles to the vegetable mixture and gently toss until evenly distributed among the veggies.

In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce. Adjust seasoning to taste.

Drizzle the spicy ginger dressing over the salad and toss gently to ensure all ingredients are coated.

Transfer the salad to a serving platter and sprinkle with crushed peanuts if desired. Serve chilled or at room temperature.