Bring a large pot of water to a rolling boil. Add rice noodles and cook according to package instructions, about 4-5 minutes.

Drain the noodles and rinse them under cold water to stop the cooking process.

In a large mixing bowl, combine shredded lettuce, carrots, cucumber, cilantro, mint, peanuts, bell pepper, and green onions.

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

Taste and adjust the dressing as needed by adding more lime juice or soy sauce.

Pour the dressing over the salad ingredients and toss with tongs until everything is coated.

Add the cooled rice noodles to the salad and toss gently to combine.

Serve immediately, garnished with extra peanuts, cilantro, and mint if desired.