Heat oil in a pan and add sliced mushrooms. Cook until the mushrooms start releasing water. Add salt, ground black pepper, and garlic powder. Saute until the water released by mushrooms dries up. Switch off the stove and keep the mushrooms aside.
Dry roast sticky rice in a pan until the grains turn golden brown. Allow the rice to reach room temperature and then grind to make a slightly coarse powder.
Prepare the salad dressing by mixing ground rice, palm sugar, soy sauce, chili flakes, chopped Thai red chili peppers, and lime juice in a bowl.
Boil water in a pot. When the water starts boiling switch off the stove and add vermicelli. Make sure the vermicelli is completely submerged in the boiling water. Leave them in boiling water for 4-5 minutes.
When the vermicelli is cooked and the strands get separated transfer it to a bowl filled with cold water to stop further cooking. Keep them in cold water for 1-2 minutes and then strain.
Cut the vermicelli strands into slightly smaller pieces.
Once the water gets completely drained, put vermicelli in a large bowl. Add cooked mushrooms, peanuts, sprouts, roughly chopped cilantro, mint leaves, and chives.
Pour salad dressing on top and toss everything.
Garnish with more peanuts, sprouts, and herbs.