Chilled Sesame Noodles with Shrimp and Lime

I've been on a bit of a Thai kick in the kitchen lately....I recently made this Chilled Sesame Noodles with Shrimp and Lime dish that originally came out of my Colorado Colore cookbook from the Junior League of Denver.  I added a few more ingredients (carrots, edamame, and black sesame seeds) to my dish and the hubby and I both thought it was delicious.  Not such a hit with my boys....I think it was the cold noodles, not something they are used to!

Chilled Sesame Noodles with Shrimp and Lime
Serves 6
Adopted from the Colorado Colore cookbook from the Junior League of Denver

16 ounces fine multigrain noodles
2 tablespoons Asian sesame oil (or enough to coat noodles)
1/2 cup smooth natural peanut butter
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon hot sauce, or to taste
1 small garlic clove, chopped
1/2 cup (about) hot water
8 ounces shrimp, cooked and peeled
1 cup ming bean sprouts (I couldn't find any bean sprouts at the grocery store so didn't include)
4 green onions with tops, finely chopped
1/2 cup edamame, shelled
1/2 cup shredded carrots
1/4 cup roasted unsalted peanuts
1 lime, cut into wedges

Cook the noodles using package directions, drain.  Toss the noodles with the sesame oil in a bowl.  Chill, covered for at least 2 hours or for up to 24 hours.

Combine the peanut butter, fish sauce, 2 tablespoons lime juice, soy sauce, sugar, hot sauce, and garlic in a food processor.  Process until smooth.  Add the hot water 1 tablespoon at a time until the sauce is the consistency of heavy cream, processing constantly.  You may cover the sauce at this point and set aside for several hours.

To serve, toss the peanut sauce, chilled noodles, shrimp, bean sprouts, edamame, carrots, and green onions in a bowl until coated.  Sprinkle with the peanuts and top with lime wedges.  Squeeze limes over to taste.