Spicy Thai Peanut Noodle Salad

1.Cook the noodles according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Set aside to drain completely.

2.While the noodles cook, prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha, minced garlic, and grated ginger until smooth.

3.If the sauce is too thick, gradually whisk in 1 tablespoon of hot water at a time until the sauce reaches a smooth, pourable consistency that easily coats the noodles.

4.In a large bowl, combine the cooled noodles, shredded carrots, sliced red bell pepper, cooked edamame, 1/2 cup of cilantro, and 1/4 cup of crushed peanuts.

5.Pour the peanut sauce over the noodle and vegetable mixture. Toss everything gently but thoroughly until all ingredients are evenly coated in the sauce.

6.Taste the salad and adjust seasoning if necessary, adding more sriracha for heat or a splash more lime juice for brightness.

7.Serve the salad immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish generously with extra crushed peanuts and fresh cilantro before serving.