Bring a pot of water to a rolling boil over medium-high heat. Add the rice vermicelli noodles and cook according to package instructions (about 3-5 minutes). Drain and rinse under cold water to prevent clumping.

Wash and slice the shredded carrots, bell peppers, cucumber, and green onions into thin, uniform pieces. Set aside and prep a large bowl for combining ingredients.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss gently to distribute evenly.

Add the cooled rice vermicelli noodles to the bowl of vegetables and toss everything together to ensure a harmonious mixture of flavors.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Adjust for sweetness or spice as preferred.

Drizzle the spicy ginger dressing over the vegetable and noodle mixture and gently toss to fully coat ingredients with the dressing.

Transfer the salad to a serving dish and, if desired, sprinkle crushed peanuts on top. Serve immediately while fresh.