Cook rice noodles in boiling water until just tender, about 2-3 minutes. Drain well, gently rinse in cold water, and drain well again. Place in a large bowl and toss with remaining salad ingredients, except for a few of the chopped green onions and cilantro. Arrange in salad bowls, sprinkle with reserved green onions and cilantro, and serve. Salad can be made several hours in advance and kept refrigerated.