Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for a few minutes until tender but still slightly firm (al dente). Be careful not to overcook them, as they will continue to soften when mixed with the dressing. Drain the noodles thoroughly in a colander and rinse them under cold running water to stop the cooking process and prevent them from sticking together. Set aside.

While the noodles are cooking or draining, prepare the Thai peanut dressing. In a medium-sized bowl, combine the peanut butter (120g / 1/2 cup), soy sauce (60ml / 1/4 cup), fresh lime juice (60ml / 1/4 cup), honey or maple syrup (30ml / 2 tbsp), sesame oil (15ml / 1 tbsp), grated fresh ginger (1 tbsp), minced garlic (2 cloves), and red pepper flakes (1/4 tsp), if using. Whisk vigorously until the mixture is smooth.

Gradually whisk in the hot water, starting with 60ml (1/4 cup), until the dressing reaches a smooth, pourable consistency. You may need up to 120ml (1/2 cup) depending on the thickness of your peanut butter. The dressing should be thick enough to coat the noodles but not so thick that it's gloppy. Taste and adjust seasonings if necessary – add more lime juice for tanginess, more honey for sweetness, or more soy sauce for saltiness.

Prepare the vegetables. If using frozen edamame, cook them according to package instructions (usually boiling or steaming for a few minutes). Drain and rinse with cold water. Ensure all your vegetables are prepped: julienne the carrots (2 medium), thinly slice the red bell pepper (1 medium) and cucumber (1/2 large), and thinly slice the purple cabbage (1/4 small head). Slice the green onions (3 stalks) and chop the fresh cilantro (1/2 cup).

Assemble the salad. In a large mixing bowl, combine the cooked and drained rice noodles, julienned carrots, sliced red bell pepper, sliced cucumber, shelled edamame, and thinly sliced purple cabbage. Add the chopped fresh cilantro and sliced green onions.

Pour about two-thirds of the prepared peanut dressing over the noodle and vegetable mixture. Gently toss everything together using tongs or two large spoons, ensuring that the noodles and vegetables are evenly coated with the dressing. Add more dressing as needed to reach your desired level of sauciness. Be careful not to break the noodles while tossing.

Serve the Thai Peanut Noodle Salad immediately. Divide the salad among serving bowls. Garnish generously with chopped roasted peanuts and extra fresh cilantro. This salad can also be served chilled, making it an excellent make-ahead option.