Begin by bringing a pot of water to a boil over high heat. Once boiling, add the rice vermicelli noodles and cook according to package instructions for about 3-5 minutes. Drain and rinse under cold water.

While the noodles cool, slice your vegetables: shred the lettuce and red cabbage, julienne the carrots, and dice the cucumber. Add the bean sprouts, fresh mint, cilantro, and green onions, and toss gently.

Once the noodles have cooled, fold them gently into the bowl with the mixed vegetables. Add shrimp if using, and mix carefully.

In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, minced garlic, and ginger until smooth. Add warm water if the mixture is too thick.

Drizzle the dressing over the salad mixture and use tongs to toss everything gently until well coated.

Garnish with chopped roasted peanuts and serve immediately to enjoy the freshest flavors.