Cook rice noodles according to package instructions or until tender, about 5 minutes. Drain off water and set aside.
Heat a large skillet over medium-high to high heat. Add a drizzle of canola oil. Once hot, add the frozen stir fry vegetables and frozen edamame.
Cook for 3-4 minutes, stirring as needed, until thawed. They are ready when cooked through but still vividly colored. Drizzle with 1 teaspoon sesame oil and remove from the pan from the stove.
Meanwhile, make the peanut sauce by whisking together the peanut butter, soy sauce, rice vinegar, garlic chili sauce, sriracha, and 1 teaspoon sesame oil in a small bowl. Add water 1 tablespoon at a time, whisking until the peanut sauce is smooth and pourable. Taste for heat.
In a large bowl or the pot that the noodles were cooked in, toss together the noodles and peanut sauce. Add the veggies, edamame, chopped cilantro, and green onions.
Garnish each serving with toasted sesame seeds. Enjoy!
Vegetables: Sometimes called "Asian medley" and includes snap peas, broccoli, carrots, and sometimes baby corn or water chestnuts.
Spice level: I use Huy Fong brand. This brand combined with sriracha makes these noodles decently spicy, but not overpoweringly so. I've heard that other brands can be much spicier!
Leftovers: Refrigerate leftovers for 3-4 days. Add a splash of vegetable broth to loosen the peanut sauce before reheating.