Bring a large pot of water to a boil. Add the thin rice noodles and cook according to package instructions for 4-6 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, combine the peanut butter, hoisin sauce, lime juice, and soy sauce. Whisk until smooth, adding water gradually until desired consistency.

In a large mixing bowl, combine the cooled noodles with cucumber, purple cabbage, carrot, red bell pepper, cilantro, and mint. Toss gently, then add the peanut dressing.

Transfer the salad to a serving platter and sprinkle peanuts on top before serving.