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Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing. Set aside.
In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
Pour the dressing over the noodle mixture and toss gently to combine.
Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.