Begin by cooking the thin rice noodles according to the package instructions, usually by boiling water and soaking the noodles for about 5-8 minutes until tender but not mushy. Drain and rinse under cold water.

In a medium bowl, combine creamy peanut butter, hoisin sauce, lime juice, soy sauce, and water. Whisk until smooth, adjusting with more water as needed.

In a large bowl, add the cooled rice noodles, sliced cucumbers, shredded purple cabbage, grated carrots, and diced red bell pepper. Toss in cilantro and mint, mixing everything gently.

Drizzle creamy peanut sauce over the salad and toss until all ingredients are well-coated.

Transfer to serving bowls or plate it family-style. Serve immediately or chill for about 15-20 minutes.