Bring a pot of water to a boil. Add the thin rice noodles and cook according to package instructions (3-5 minutes). Drain and rinse with cold water.

In a mixing bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, and water. Whisk until smooth and creamy.

Add the cooled noodles, cucumber, purple cabbage, carrot, and red bell pepper to a large serving bowl. Toss gently to mix.

Pour peanut sauce over the salad and toss until all ingredients are well-coated. Garnish with peanuts and let sit for a few minutes.