Begin by boiling a large pot of water. Once it reaches a rolling boil, pour the water over the noodles in a large bowl. Let them soak for 3-4 minutes until tender but still firm.

Carefully drain the hot water using a colander. Rinse the noodles under cold running water to stop the cooking process. Transfer the noodles to a large serving bowl.

Add the shredded carrots, shredded cucumbers, fresh bean sprouts, and chopped cilantro to the bowl of cooled noodles. Toss everything gently to combine.

In a separate jar, combine fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper. Seal and shake until the sugar is dissolved.

Pour about three-quarters of the dressing over the noodle mixture. Toss together until the noodles are evenly coated.

Garnish the salad with additional chopped cilantro and green onions. Squeeze lime over the dish before serving.