Begin by bringing a large pot of water to a rolling boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes, until they are al dente. Once cooked, drain the noodles and rinse them under cold water to stop the cooking.

While the noodles are cooling, julienne the carrots and slice the cucumbers into thin rounds or half-moons. Gather all the fresh herbs and wash them thoroughly before patting them dry.

In a large mixing bowl, combine the cooled rice noodles with the prepared vegetables and fresh herbs. Toss gently to distribute the ingredients evenly.

In a separate small bowl, whisk together the fresh lime juice, fish sauce, minced garlic, and optional chili until combined. Taste and adjust if necessary.

Pour the dressing over the salad mixture and toss everything together carefully to ensure it is well coated. Let it sit for about 15 minutes to allow the flavors to meld.

Just before serving, top the salad with crushed peanuts and serve immediately in individual bowls or a platter.