Cook the Noodles: Bring a large pot of water to a rapid boil. Add the rice vermicelli noodles and cook according to package instructions, about 4 minutes. Drain and rinse under cold water to cool.

Prepare the Vegetables: Thinly slice the vegetables, ensuring vibrant colors. Chop the green onions finely, separating the white parts from the green tops.

Combine Fresh Ingredients: In a large bowl, combine all the sliced vegetables, bean sprouts, cilantro, mint, and green onions. Toss gently to mix.

Add the Noodles: Add cooled noodles to the vegetable mix and toss carefully to combine without breaking the noodles.

Whisk the Dressing: In a small bowl, whisk together dressing ingredients until well blended and smooth. Adjust sweetness as desired.

Dress the Salad: Pour dressing over the salad mixture and gently toss until everything is evenly coated.

Serve and Garnish: Transfer to a serving platter and sprinkle with crushed peanuts, if desired. Serve immediately or chill briefly.