Cook Noodles: Boil water in a large pot over high heat. Add rice noodles and cook according to package instructions (5-7 minutes) until al dente. Drain and rinse with cold water.

Prepare Salad: In a large mixing bowl, combine cooked and cooled noodles, shredded cabbage, edamame, cilantro, and peanuts. Toss gently until mixed.

Make Dressing: In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sesame oil until smooth and creamy.

Toss Salad: Pour dressing over salad ingredients and gently toss to coat everything evenly. Reserve some dressing for serving if desired.

Serve Fresh: Portion salad into bowls and drizzle with remaining dressing before serving for optimal freshness.