Cook the noodles according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.

While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, fish sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.

Dice chicken into 1/2" sized pieces.

Place a large saute pan over medium-high heat and add the sesame oil. When the oil is hot add the chicken. Saute chicken until fully cooked, about 3-5 minutes. Chicken should reach an internal temperature of 165 °F / 74 °C.

Combine noodles, cooked chicken, carrots, and green onion in a large bowl. Add the sauce and toss to combine.

Garnish with chopped peanuts and cilantro and serve. This dish is best served room temperature or cold.

* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.