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© Meredith Corporation. All rights reserved. Used with permission.
(about 7 cups)
In a large glass bowl, combine bean threads and thawed edamame; pour enough boiling water over to cover completely. Cover and let stand 15 to 20 minutes or until edamame is tender. Drain well; rinse with cold water and drain again. Snip noodles five or six times. Return noodles and edamame to the bowl. Add broccoli, bell pepper and shallot to the noodles; toss together.
For dressing, place peanut butter in a small, microwave-safe bowl. Microwave on High for about 40 seconds or until melted. Whisk in soy sauce, vinegar, honey, ginger and crushed red pepper. Pour dressing over noodle mixture; toss to combine.
Divide among four serving plates or bowls. Sprinkle with peanuts. If desired, squeeze lime wedges over all.