Bring a large pot of water to a boil. Add thin rice noodles and cook for 3-5 minutes until tender. Drain and rinse under cold water.

In a medium mixing bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, and water. Whisk until smooth. Adjust consistency with more water if needed.

In a large serving bowl, combine cooled noodles, cucumber, cabbage, carrot, and red pepper. Add cilantro and mint leaves. Toss gently.

Drizzle peanut sauce over salad and toss to coat. Sprinkle with chopped peanuts before serving. Enjoy at room temperature or chilled.