Soak the Noodles: Place the thin Asian vermicelli noodles in a large bowl and pour boiling water over them until fully submerged. Allow soaking for 3 to 4 minutes, then rinse under cold water and drain well.

Prepare the Vegetables: While the noodles soak, shred the carrots, slice cucumbers into thin strips, chop green onions, and roughly chop cilantro. Combine the cooked noodles with vegetables.

Make the Dressing: In a separate jar, combine fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper. Whisk until sugar is dissolved and adjust flavors as needed.

Toss the Salad: Pour three-quarters of the dressing over the noodle and vegetable mix. Gently toss to coat everything evenly. Add more dressing to taste.

Garnish and Serve: Garnish with extra cilantro and sliced green onions. Squeeze lime juice over the salad just before serving. Serve immediately or refrigerate for a few hours.