Boil a large pot of water over high heat. Add rice noodles and cook according to package instructions, about 5–7 minutes.

Drain the noodles in a colander, then rinse under cold water to cool down and prevent sticking.

In a small bowl, mix grated fresh ginger, lime juice, soy sauce, honey (or maple syrup), and sesame oil. Whisk for about 30 seconds.

Wash and slice cucumbers and bell peppers into thin strips, grate carrots and chop green onions along with herbs.

In a large bowl, combine cooled rice noodles with prepared vegetables and herbs. Pour the dressing over and toss gently for 1–2 minutes.

Sprinkle crushed peanuts over the salad for added crunch. Optionally add fresh herbs or lime wedges.

Serve salad chilled or at room temperature. Store leftovers in an airtight container for up to 2 days.