This is a twist on the Vietnamese Bun Thit Nuong noodle dish.
To make Dressing: Warm all ingredients in saucepan over low heat until sugar dissolves, stirring occasionally. Cool.
To make Salad: Soak noodles in hot water 15 minutes. Drain, and set aside.
Cook carrot in pot of boiling water 30 seconds. Transfer to colander with slotted spoon, and rinse under cold water. Add noodles to water and cook 5 minutes, stirring frequently. Transfer to colander with carrots, and rinse under cold water. Drain, and chill.
Toss noodle mixture with lettuce, basil, mint, and 1/2 cup Dressing. Divide among 4 bowls. Top with cucumber slices, bean sprouts, and green onion. Arrange mango slices on top, and drizzle with remaining Dressing. Sprinkle with cilantro and peanuts, if desired.