Begin by boiling a pot of water. Once it reaches a rolling boil, remove it from heat, and add the thin vermicelli rice noodles. Let them soak in the hot water for about 3 minutes until they are soft and tender. Drain the noodles in a colander and set aside to cool, ensuring they don’t stick together.

While the noodles are cooling, julienne the cucumbers and carrots to create long, thin strips. Finely chop the fresh herbs, including basil, cilantro, mint, and scallions, measuring about 2 ⅓ cups in total.

In a medium bowl, combine the dressing ingredients: fish sauce (or soy sauce), sugar, water, lime juice, rice wine vinegar, minced garlic, and optional diced Thai chili. Whisk until the sugar dissolves and adjust seasonings if desired.

In a large mixing bowl, combine your cooled noodles with the cucumbers, carrots, chopped herbs, and jalapeno peppers if using. Toss to distribute evenly.

Drizzle the tangy dressing over the mixture and toss well to coat all ingredients. Refrigerate if not serving immediately, but add dressing just before serving.

Garnish with lime wedges and crushed peanuts for added texture and flavor. Serve and enjoy!