Cook rice noodles in boiling water for about 3 minutes or until tender. Drain, then cool thoroughly under running water. Drain again, then let sit in colander for a few minutes to completely drain excess water. This can be done up to two hours in advance. In mixing bowl, whisk together dressing ingredients. Set aside. Combine rice noodles, remaining salad ingredients and dressing and toss to combine. Place lettuce leaves on plates, put salad mixture on lettuce, sprinkle top with chopped peanuts, and serve.