Heat a frying pan over low medium heat with a tablespoon of olive oil.
Finely mince the garlic and grate the ginger. Add the garlic to the pan then ginger, and sauté until fragrant and soft.
Wash the carrots and slice them into ribbons with a vegetable peeler. And set aside.
Cook the rice noodles following the instructions on the package. Save the water from cooking the noodles because this will be used in the sauce!
Sauté the carrots in the pan that you used for the garlic and ginger. Then add the edamame beans.
In a mixing bowl add all of the sauce ingredients, including the garlic and ginger. Mix until smooth and add the noodle water. Start with a bit less than ⅓ cup of the water, and add more as needed. Taste and adjust the sauce.
Finely slice the spring onions and chop the peanuts.
When each component is ready, combine and adjust the flavourings as necessary.
Top each serving with spring onion, peanuts, and toasted sesame seeds.
Enjoy!
