Bring a pot of water to a rolling boil over medium-high heat. Add the rice vermicelli noodles and cook according to the package instructions, typically about 3–5 minutes. Once tender, drain and rinse under cold water.

Wash and slice the shredded carrots, bell peppers, cucumber, and green onions into thin, uniform pieces. Set vegetables aside in a large bowl.

Combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions in the mixing bowl. Toss gently.

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

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined. Adjust to taste.

Drizzle the dressing over the salad mixture and toss thoroughly to coat the ingredients evenly.

Transfer to a serving dish and top with crushed peanuts if desired. Serve immediately.