Begin by boiling water in a pot. Cook rice vermicelli noodles according to package instructions for about 3-4 minutes, then drain and rinse under cold water.

In a large mixing bowl, combine shredded lettuce, red cabbage, julienned carrots, and cucumber slices. Add bean sprouts, mint leaves, cilantro, and green onions. Toss gently to mix.

Once cooled, fold the noodles into the bowl with the veggies. Add shrimp or tofu, mixing gently until evenly distributed.

In another bowl, whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, garlic, and ginger together until smooth, adjusting with water as needed.

Stir in sesame oil and chili flakes, taste, and adjust seasoning as necessary.

Pour the peanut dressing over the salad and toss gently to ensure all components are coated.

Transfer the salad to a serving platter or bowls, garnishing with chopped roasted peanuts. Serve immediately for freshness.

Consider adding lime wedges on the side for extra zest.