For the Asian rice noodle salad, cook the rice noodles according to package directions and let cool. Quarter the cocktail tomatoes, thinly slice the carrots, cut the onion into thin rings.
Remove seeds from chili and chop into small pieces (if you like it spicy, you can leave the seeds in). Squeeze the limes and mix lime juice, cane sugar, soy sauce and water well.
Mix the rice noodles with tomatoes, green beans, carrots, onion and chili and pour the marinade over them. Let the Asian rice noodle salad stand briefly before serving.