Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Drain well.

In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, ginger, and garlic. Add warm water a tablespoon at a time until the dressing reaches a smooth, pourable consistency. Taste and adjust seasonings.

In a large bowl, combine the cooled pasta, carrots, bell pepper, cabbage, and green onions. Pour about three-quarters of the dressing over the pasta and toss to coat. Add chopped cilantro and peanuts, reserving a little for garnish.

Let the salad rest in the fridge for at least 15 minutes to let flavors meld. Before serving, toss again, add extra dressing if needed, and garnish with additional peanuts and cilantro.

Fold in sliced grilled chicken, cooked shrimp, or crispy tofu right before serving so the protein retains its texture.