Bring a medium pot of water to a boil. Add the rice noodles and cook according to the package directions, about 3 to 5 minutes, until tender but not mushy. Drain and rinse immediately under cold running water for 30 seconds. Set aside.

While the noodles cook, prepare the peanut sauce. Add the peanut butter, rice vinegar, soy sauce, and hot water to a small bowl. Whisk together until completely smooth. If the sauce is too thick to drizzle, add hot water one teaspoon at a time until you reach a pourable consistency. Taste and adjust with more soy sauce for saltiness or more vinegar for tang.

Slice the bell pepper and cucumber into thin pieces. Shred the carrots and cabbage if not already done. Chop the cilantro. If the edamame is frozen, thaw it under warm water and pat dry.

Divide the cooked rice noodles evenly between 2 to 3 serving bowls.

Arrange the edamame, red cabbage, shredded carrots, sliced cucumber, and bell pepper around the noodles in separate sections in each bowl.

Scatter the chopped peanuts and fresh cilantro over the top of each bowl.

Drizzle the peanut sauce generously over each bowl just before serving. Toss to coat if desired, or serve the sauce on the side.