Place the cooled noodles in a large mixing bowl and gently loosen them with your hands or tongs

Slice and prepare all vegetables into thin, even pieces for a balanced texture

Add cabbage, carrots, cucumbers, lettuce, bean sprouts, and herbs to the noodles

In a separate bowl, whisk peanut butter, soy sauce, lime juice, honey, vinegar, sesame oil, ginger, and garlic until smooth and creamy

Slowly add water while whisking until the dressing becomes pourable but still rich

Pour the dressing over the salad and toss gently until everything is evenly coated

Add avocado slices and sprinkle chopped peanuts on top for extra texture

Serve immediately for the freshest taste or chill briefly for a more blended flavor