Begin by bringing a large pot of water to a rolling boil, then add the rice vermicelli noodles. Cook them for approximately 3–4 minutes until they are tender but still slightly firm to the bite. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Drizzle a little oil over the noodles to prevent them from sticking together.

In a spacious mixing bowl, combine shredded lettuce, vibrant red cabbage, julienned carrots, diced cucumber, and fresh bean sprouts. Toss in chopped mint, cilantro, and sliced green onions for an aromatic touch. Ensure all your vegetables are finely chopped and evenly distributed in the bowl to create a visually appealing salad.

Gently fold the cooled rice vermicelli noodles and cooked shrimp into the salad mixture. Take care to mix the ingredients delicately, so the noodles and shrimp are evenly distributed without breaking them apart.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, minced garlic, and grated ginger. Gradually add warm water, stirring continuously until the dressing is smooth and creamy.

Once smooth, stir in sesame oil and a pinch of chili flakes into the dressing for added flavor. Taste and adjust sweetness or spiciness according to your liking.

Pour the creamy peanut dressing over the salad mixture and gently toss everything together using tongs. Ensure each vegetable and noodles are well coated with the dressing.

Transfer the salad to a serving platter or individual bowls. Finish by sprinkling chopped roasted peanuts over the top for an extra crunch and flavor contrast.