Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and lime juice until smooth.

In a large mixing bowl, combine the cooked noodles, shredded carrots, cucumber, red bell pepper, red cabbage, green onions, cilantro, and mint.

Pour the dressing over the noodle and vegetable mixture. Toss to combine thoroughly.

Divide the salad into bowls and top with crushed peanuts and sesame seeds. Serve chilled.