First, prepare the coconut dressing. Add all ingredients for the dressing to the bowl of a high-speed blender. Process together until smooth and creamy. Season to taste. Store in the refrigerator until ready to serve.
Chop all ingredients for the salad EXCEPT for the rice noodles. Add all the fresh ingredients to a large salad bowl and toss well to combine. Set aside.
Prepare the rice noodles according to package instructions. Or, bring a pot of water to a boil and add the rice noodles. Reduce heat to medium and boil the noodles until al dente. DO NOT OVERCOOK. Drain immediately and rinse well with COLD water.
Transfer noodles to the salad bowl and gently toss. Drizzle with the salad dressing and toss again.
Garnish with additional fresh herbs, red chilies, and sesame seeds, if desired.
For the dressing- Keep in mind that the coconut milk and the peanut butter solidify when cold. If you prepare this dressing ahead of time, and you find that your dressing is extra thick, I recommend adding a bit of water and heating in the microwave for a few seconds.
If you plan to prepare this salad ahead of time, I like to chop all the salad ingredients (except for the mango and rice noodles) and toss them all together before placing them in a large ziplock bag. Remove as much air as possible from the bag and seal. Store in the refrigerator until ready to eat.