Bring a medium pot of water to a boil and add the thin vermicelli rice noodles. Let them soak for about 3 minutes until tender.

Drain the noodles in a colander and rinse under cold water. Set aside to cool.

Julienne the cucumbers and carrots. Chop the fresh herbs and slice jalapenos if using.

In a bowl, whisk together fish sauce, sugar, water, lime juice, rice wine vinegar, and minced garlic until dissolved.

Combine the drained noodles with cucumbers, carrots, and herbs in a mixing bowl. Pour dressing over and toss gently.

Transfer to a serving platter, sprinkle with crushed peanuts, and serve with lime wedges.