Bring a large pot of water to a rolling boil. Add the thin Asian vermicelli noodles and let them soak for 3-4 minutes until tender. Drain and rinse under cold water. Set aside in a large mixing bowl.

While the noodles soak, finely shred the carrots and cucumbers. Chop the green onions. Once the noodles are cooled, combine them with the shredded vegetables.

In a medium bowl, mix together the fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper. Stir until well blended.

Drizzle about three-quarters of the dressing over the noodle and vegetable mixture. Toss gently to coat.

Garnish with additional chopped cilantro and green onions. Squeeze fresh lime juice over the top and serve chilled or at room temperature.

If making ahead, refrigerate the salad overnight with cilantro kept separate until serving.