1. 1. Bring a pot of water to a boil.

2. 2. Remove the pot from heat and add the rice vermicelli noodles. Let them soak for 5-7 minutes, or until they are tender and pliable.

3. 3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and remove any excess starch.

4. 4. Allow the noodles to cool completely before adding them to the salad.

5. 5. Shred the carrots using a box grater or a food processor equipped with a shredding attachment.

6. 6. Thinly slice the bell peppers, ensuring you have a mix of red and yellow peppers for a vibrant appearance.

7. 7. Slice the cucumbers into thin, bite-sized pieces.

8. 8. Rinse and trim the bean sprouts, discarding any damaged or discolored pieces.

9. 9. Chop the cilantro and mint leaves, keeping them separate for a beautiful presentation.

10. 10. Slice the green onions, including both the white and green parts.

11. 11. Grate the fresh ginger using a microplane or the small holes of a box grater.

12. 12. In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Adjust the chili sauce to your desired spice level.

13. 13. Taste the dressing and make any necessary adjustments to achieve the perfect balance of sweet, sour, salty, and heat.

14. 14. In a large bowl, combine the cooled rice vermicelli noodles, shredded carrots, sliced bell peppers, cucumbers, bean sprouts, chopped cilantro, mint leaves, and green onions.

15. 15. Pour the spicy ginger dressing over the salad and toss gently until everything is evenly coated.

16. 16. Garnish the salad with the optional crushed peanuts, if desired.