Heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground chicken. Cook for 5 minutes or until browned. Stir in 1/4 cup sweet Thai chili sauce. Simmer for 3 minutes or until glossy. Cool completely. Place the noodles in a large, heat-proof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and place under cold running water. Toss the noodles with the cooked chicken, red pepper, edamame, carrots and green onions. Whisk the remaining sweet Thai chili sauce with the lime juice, soy sauce, vinegar, chili sauce and sesame oil. Pour over the salad and toss to coat. Sprinkle cilantro and cashews over top.
For a fun lunch away from home, pack the salad in paper Chinese take-out containers that can be purchases at the dollar store. Try this recipe with brown rice noodles.