Cook the noodles by boiling a pot of water and adding rice noodles; cook according to package instructions (3–5 minutes). Drain and rinse under cold water.

Julienne the carrots and cucumbers; chop the mint and cilantro finely for mixing.

In a bowl, combine lime juice, fish sauce, minced garlic, and chili flakes. Whisk together until well-blended.

In a mixing bowl, combine cooled noodles, julienned veggies, and fresh herbs. Pour the dressing over and toss gently for 1–2 minutes.

Chill the salad in the fridge for 10–15 minutes. Serve topped with crushed peanuts for added flavor and crunch.