Begin by bringing a pot of water to a boil over high heat. Add rice noodles and cook according to package instructions, usually around 4-6 minutes. Once tender but slightly firm, drain and rinse with cold water to stop the cooking process. Set aside.

While the noodles are cooking, thinly shred purple cabbage, and chop carrots into matchsticks. Add cooked edamame, sliced scallions, fresh cilantro, and roughly chopped peanuts to a mixing bowl for a colorful crunch. Gently mix to combine.

In a separate bowl, add creamy peanut butter, soy sauce, maple syrup, and sesame oil. Whisk together until smooth and creamy. Adjust flavors if needed.

Once noodles have cooled, add them to the mixing bowl with vegetables. Drizzle the dressing evenly over the mixture and toss gently to coat everything in the peanut sauce.

Let the salad sit at room temperature for about 10 minutes before serving to allow flavors to meld.