Prepare the thin rice noodles as instructed on the package, usually by soaking in hot water for about 4-5 minutes until al dente. Drain and rinse with cold water.

In a medium bowl, whisk together the creamy peanut butter, hoisin sauce, lime juice, and soy sauce. Gradually add about ¼ cup of water to achieve your desired consistency.

Chop the cucumbers, shred the purple cabbage, julienne the carrots, and slice the red bell pepper. Place all chopped vegetables in a large mixing bowl.

Add the cooled rice noodles to the mixing bowl and gently toss everything together.

Drizzle the peanut sauce over the mixture and toss thoroughly to ensure everything is well-coated.

Serve immediately or let it chill in the refrigerator for about 10-15 minutes to enhance flavors. Garnish with chopped peanuts before serving.