Bring a large pot of water to a rolling boil over high heat. Once boiling, add the rice vermicelli noodles, stirring gently. Cook for 4-5 minutes until the noodles are tender but firm to the bite. Drain them in a colander, then quickly rinse under cold water to stop cooking and cool them down.

While the noodles are cooking, prepare the vegetables by washing and slicing the shredded carrots, julienned cucumber, thinly sliced red bell pepper, and crisp bean sprouts. Combine these in a large mixing bowl.

In a medium bowl, whisk together the soy sauce, fresh lime juice, sesame oil, honey, and minced garlic. Mix until well combined, adjusting the seasoning with a pinch of salt and pepper.

Add the cooled, drained noodles to the bowl of vegetables. Drizzle the prepared dressing over the mixture. Toss gently to combine.

Fold in the chopped cilantro and mint leaves, along with coarsely chopped roasted peanuts. Toss lightly and reserve some peanuts for garnish if desired.

Spoon the salad into serving bowls. Garnish with reserved peanuts and a sprinkle of fresh herbs. Serve immediately, chilled or at room temperature.