Bring salted water to boil in large pot. Add noodles and cook until tender. Times vary depending on what type of Chinese noodle you are using. Drain, rinse in cold water, drain again; set aside.
In processor combine 1 1/2 tsp canola with mint, sugar, garlic, lime juice and Kosher salt. Add chili sauce and puree until the mint and garlic are finely chopped.
In large bowl, combine carrot, cabbage, sprouts, onion, cilantro and pour sauce over then toss to combine. Set aside.
15 minutes before serving, in large well season skillet. Heat 1 tbsp of the canola over med high heat. Add half the cold noodles and pat them into a large pancake with spatula or spoon. Reduce heat to med and fry until light brown on bottom. About 8 to 10 minutes. Shake skillet to loosen any stuck noodles then flip onto a platter then slide back on skillet, crisp side up.
When the second side has browned slide onto the platter and cover with a dishtowel and keep warm. Repeat with remaining noodles and the rest of the oil to make a second cake.
Add peanuts to carrot mix and mix lightly. Cut noodle cakes into wedges. Arrange on plates then top with carrot mix. Drizzle remaining sauce in bottom of bowl over each plate. Serve immediately garnished with sprigs.
Note for vegan--do not use Chinese noodles with eggs in them.