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Cook the pasta according to package instructions, then set it aside, making sure to reserve some of the pasta water.
In a large mixing bowl, combine the shredded chicken, sliced carrots, sliced red bell pepper, sliced purple cabbage, chopped green onion, cilantro, and cucumber.
Add the roasted edamame and peanuts to the mixture in the bowl.
In a separate bowl, melt the peanut butter and whisk in the soy sauce, fish sauce, lime juice, toasted sesame oil, and chili crisp to create the sauce.
Adjust the consistency of the sauce by adding reserved pasta water until it reaches your desired thickness.
Pour the sauce over the pasta and vegetable mixture, then toss everything together until well combined.
If desired, garnish with extra lime juice and chili crisp before serving.