Bring a pot of water to a rolling boil and add the rice vermicelli noodles. Cook according to package instructions, around 3-5 minutes, until soft yet chewy. Drain and rinse under cold water. Set aside.

While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Aim for a julienne cut. Set aside on a cutting board or plate.

In a large mixing bowl, combine the sliced vegetables with the bean sprouts, fresh cilantro, and mint leaves. Toss everything together.

Gently fold the cooled rice vermicelli noodles into the vegetable mixture. Toss delicately to ensure even distribution.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until smooth. Adjust seasoning as needed.

Pour the spicy ginger dressing over the noodle and vegetable mixture. Toss thoroughly to coat.

Transfer the salad onto a serving platter or individual bowls. Sprinkle crushed peanuts on top if desired. Serve immediately or chill briefly.