Thai Noodle Salad with Peanut Sauce

Cook the rice noodles according to package instructions, then rinse under cold water for 10-15 seconds to stop the cooking and keep them from clumping. Set aside.
6 oz dried rice noodles
Add the peanut butter, soy sauce, honey, sesame oil, lime juice, rice vinegar, water, minced ginger, red pepper flakes, and salt to a blender and blend until smooth. Add a splash of water a little at a time as needed to reach your desired consistency.
½ cup peanut butter, 2 tablespoon soy sauce, 2 tablespoon honey, 1 tablespoon sesame oil, 3 tablespoon lime juice, 2 teaspoon rice vinegar, ⅓ cup water, 1 teaspoon minced ginger, ¼ teaspoon red pepper flakes, ¼ teaspoon salt
In a large bowl, combine the rice noodles, shredded purple cabbage, shredded green cabbage, shredded carrots, red bell pepper, green bell pepper, edamame, shredded rotisserie chicken, cilantro, and green onions. Season with salt and freshly ground black pepper to taste, drizzle with your desired amount of peanut sauce, and toss until everything is well coated.
2 cups shredded purple cabbage, 2 cups shredded green cabbage, 1 cup shredded carrots, 1 red bell pepper, 1 green bell pepper, 1 cup edamame, 1 cup shredded rotisserie chicken, ¼ cup chopped cilantro, 2 green onions, salt, freshly ground black pepper
Transfer to a plate or bowl, garnish with chopped peanuts, and serve.
½ cup chopped peanuts