1 cup shredded carrots

5 tablespoons seasoned rice vinegar, divided

12 ounces (¼-inch wide) rice noodles

¼ cup vegetable oil, divided

2 Thai chiles, stemmed, seeded, and minced

3 garlic cloves, minced

1 tablespoon grated fresh ginger

1 ½ teaspoons curry powder

⅓ cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon sugar

1 cup frozen edamame

1 cups shredded red cabbage

⅓ cup dry-roasted peanuts, chopped

2 tablespoons torn fresh Thai basil

Lime wedges

1. Combine carrots and 2 tablespoons vinegar in small

   bowl; set aside. Bring 4 quarts water to boil in large pot.

   Remove from heat, add noodles, and let sit, stirring

   occasionally, until soft and pliable but not fully tender.

   Drain noodles.

2. Meanwhile, heat 1 tablespoon oil in medium

   saucepan over medium heat until shimmering. Stir

   in Thai chiles, garlic, ginger, and curry powder and

   cook until fragrant, about 30 seconds. Stir in ½ cup

   water, peanut butter, soy sauce, sugar, and remaining 3

   tablespoons vinegar and bring to simmer. Cook, stirring

   occasionally, until slightly thickened and flavors meld,

   about 2 minutes. Adjust consistency as needed with

   additional water. Transfer sauce to bowl.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over

   medium-high heat until just smoking. Add edamame

   and cook until spotty brown but still bright green, about

   2 minutes; transfer to bowl. In now-empty skillet, heat

   remaining 2 tablespoons oil over medium heat until

   shimmering. Add drained noodles, 1¼ cups water, and

   ½ cup peanut sauce and cook until sauce has thickened

   slightly and noodles are well coated and tender, about 1

   minute.

4. Divide noodles among individual serving bowls, then

top with carrots, edamame, and cabbage. Drizzle with

remaining peanut sauce, sprinkle with peanuts and basil,

and serve with lime wedges.