Begin by bringing a large pot of water to a rolling boil. Once boiling, add the rice noodles and cook according to package instructions, generally around 4-6 minutes, until they are tender yet firm to the bite. Drain the noodles in a colander and rinse them under cold water until they are thoroughly cooled.

After rinsing, set the drained noodles aside in the colander to allow any excess water to drain off. Let them cool for about 10 minutes.

While the noodles cool, take a large mixing bowl and combine the shredded lettuce, carrots, julienned cucumber, chopped cilantro, mint, chopped peanuts, thinly sliced red bell pepper, and sliced green onions. Toss these fresh ingredients gently.

In a separate bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes until smooth.

Once the peanut dressing is blended, taste it and adjust the seasoning according to your preferences.

Pour the creamy peanut dressing over the mixed salad ingredients in the large bowl. Gently toss everything together.

Finally, add the cooled rice noodles to the beautifully mixed salad. Toss again carefully to incorporate the noodles.

Garnish with extra chopped peanuts, cilantro, and mint on top for an attractive presentation. Serve immediately.