Set aside.

Place 4 quarts water in large saucepan over high heat.

When water boils, reduce heat to medium until water is simmering.

Add chicken thighs and cook for 5 minutes.

Remove the chicken with tongs, leaving the water in the pot.

Place the chicken on a cutting board to rest.

Increase the heat under the water to high, and when the water returns to a boil, add the noodles.

Cook for 8-10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.

Add the edamame and cook for another 1 minute. Stir gently.

Cut the chicken thighs into strips.

Remove 1/2 cup of the pasta water and reserve.

Drain the noodles and edamame, then return to the sauce pan.

Reduce heat to medium and add peanut sauce, chicken and green onions, then toss well. (Don't add onions if they are a GERD trigger for you).

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.

Serve topped with peanuts and shredded carrots.