Begin by boiling a pot of water on high heat. Once boiling, add rice noodles and cook according to package instructions, usually around 4-6 minutes, until just tender but still firm. Drain and rinse under cold water to cool.

In a small mixing bowl, whisk together freshly grated ginger, lime juice, soy sauce or tamari, and honey or maple syrup. If desired, add a splash of sesame oil. Taste and adjust flavors as needed.

Prepare your fresh vegetables by slicing the cucumber, chopping the bell pepper, grating the carrot, and slicing the green onions. Roughly chop the cilantro and mint.

In a large mixing bowl, combine the cooled rice noodles with the prepared vegetables and herbs. Mix thoroughly but gently to avoid breaking the noodles.

Pour the ginger-lime dressing over the noodle and vegetable mixture. Toss everything together ensuring that the noodles and veggies are well coated.

Just before serving, sprinkle crushed peanuts over the top for crunch and garnish with extra herbs and lime wedges.