Place dry rice noodles in a bowl and pour very hot water (almost boiling, around 180°F) over them
Let noodles soak for about 15 minutes, stirring every 5 minutes until desired softness is reached
In a mixing bowl, combine crushed garlic, brown sugar, chili paste, seasoned rice vinegar, fish sauce, and salt to make the dressing
Chop basil, cilantro, and mint together by wadding and slicing across
Slice green onions and julienne carrots using a vegetable slicer or grater
Drain and rinse the soaked noodles, then let them dry for a couple minutes
Add noodles, herbs, green onions, and carrots to the dressing bowl
Toss everything together, then add chopped peanuts and a drizzle of toasted sesame oil
Let the salad sit for at least 30 minutes to allow flavors to meld and noodles to absorb dressing
Serve on a platter, garnish with fresh mint, peanuts, and red chili slices
Optional: top with grilled chicken or shrimp
