Bring a large pot of heavily salted water to a rolling boil over high heat (about 9 on a 10-dial). Drop exactly 8 ounces of dry thin spaghetti into the bubbling water. Cook the noodles uncovered for exactly 9 minutes, stirring once at minute 3 with a wooden spoon to prevent sticking. You will see the noodles soften and transform from stiff brittle sticks into flexible opaque strands. The water will turn cloudy from the released starches. Dip a glass measuring cup into the pot at minute 8 to scoop out exactly 1/2 cup of the starchy cooking water before draining. Miss this window and overcooked pasta becomes mushy when chilled. Boil hard at full heat, the convection finishes the gluten in 9 min, low heat leaves the center pasty.

Measure 1/2 cup of creamy peanut butter, 3 tablespoons of rice vinegar, and 2 tablespoons of tamari soy sauce into a large clear glass mixing bowl. Whisk the mixture vigorously with a wire whisk using a rapid circular motion. (I tried using a fork the first time, the oil separated completely and left grainy lumps. A balloon whisk is the fix.) The mixture will initially look broken and curdled as the liquid meets the fat. Slowly drizzle in 1/4 cup of the warm reserved pasta water while whisking continuously. The sauce will suddenly emulsify into a perfectly smooth glossy light-brown dressing that coats the back of a spoon. Skip the warm water and the cold ingredients will seize into a thick unmanageable paste. Whisk liquid into fat slowly, the gradual addition creates a stable emulsion that won't separate later.

Add the drained spaghetti noodles directly into the large clear glass mixing bowl containing the peanut dressing. Use a pair of silicone tongs to lift and turn the noodles from the bottom to the top in a continuous folding motion. Ensure every strand is thoroughly coated. You will see the pale noodles absorb the light-brown sauce and turn glossy and slippery. The dressing will pool slightly at the bottom of the bowl before being fully drawn into the pasta. The rich aroma of toasted sesame and peanuts will fill the kitchen instantly. Toss while the noodles are still slightly warm or the starch dries out and prevents the sauce from sticking. Coat the warm pasta immediately, the heat opens the starch structure so the flavor penetrates deeply.

Dump 1 cup of matchstick carrots, 1/2 cup of thawed edamame beans, and 1/3 cup of sliced scallions into the large clear glass mixing bowl. Fold the vegetables gently into the coated noodles using a rubber spatula in a J-shaped motion from the outer edge to the center. Bright orange strips and green rounds will scatter unevenly throughout the brown noodle mass. The dish transitions from a plain monochromatic pasta into a highly textured colorful salad. The crisp vegetables contrast beautifully against the soft yielding strands of spaghetti. Over-mixing at this stage will bruise the delicate scallions and release unwanted moisture into the sauce. Fold the fresh elements quickly, gentle handling preserves the crisp textures that balance the heavy creaminess.

Transfer the finished salad from the mixing bowl into a wide shallow white ceramic bowl using the tongs. Use an asymmetrical piling technique to create height in the center. Scatter 1/4 cup of chopped roasted peanuts and 1/4 cup of fresh cilantro leaves unevenly over the surface. The salad will present a beautiful homemade look with non-uniform clusters of nuts and herbs. The crushed peanuts add a deep golden color and a rustic crunch to the top. Individual edamame beans will peek out from between the intertwined noodles. Letting the dish sit at room temperature too long will cause the fresh garnish to wilt and lose its visual punch. Serve the garnished dish fresh, cold temperatures keep the components crisp and contrast the crunchy toppings.