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Prepare the rice noodles according to package directions. When they’re done cooking, use kitchen shears to roughly cut through them in intervals (this just breaks them down into smaller pieces and makes them easier to eat).
In a large mixing bowl, combine the noodles, cabbage, bell peppers, carrots, and edamame.
In a jar with a tight-fitting lid, combine the grated ginger, warm water, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, and chili garlic sauce / Sriracha. Put the lid on and shake very well until the sauce is smooth.
Pour the sauce over the salad and gently toss until everything is combined.
Top with peanuts, cilantro, and fresh lime juice.