Bring a large pot of water to a boil, then cook linguine, spaghetti, or rice noodles to al dente, about 8–10 minutes depending on package directions. Drain immediately and rinse cold to stop cooking, then cool until no longer warm.

Whisk or blend peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, garlic, and warm water until smooth and pourable, adding the full amount of warm water for a thick but coatable texture. If needed, add a splash more warm water so it flows easily.

In a large mixing bowl, combine cooled noodles with cooked chicken breast, edamame, shredded red cabbage, shredded carrots, and green onions. Toss to distribute everything evenly through the pasta.

Pour Thai peanut dressing over the pasta mixture and toss thoroughly until the noodles look evenly coated. Scrape the bottom so no dry pockets remain.

Fold in fresh cilantro, then refrigerate the salad for 30 minutes to let flavors meld. Cover to prevent the noodles from drying out in the fridge.

Top the chilled Thai peanut noodle salad with roughly chopped roasted peanuts and additional lime wedges before serving. Serve cold for the crunchiest cabbage and best peanut-lime flavor.