Begin by bringing a pot of water to a boil. Add the thin rice noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, and 1/4 cup water until smooth. Adjust thickness as needed.

In a large bowl, combine the cooled noodles with cucumber, purple cabbage, carrot, and red bell pepper. Toss gently.

Pour the peanut sauce over the salad and toss until evenly coated.

Serve immediately for the best flavor and texture, or refrigerate briefly before serving.