Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Using slotted spoon, transfer toasted peanuts to small bowl, leaving peanut oil in skillet. Set skillet aside for step 4.

Add noodles to boiling water and cook until just al dente, 10 to 11 minutes. Drain noodles and rinse under cool water to stop cooking process. (TIP: Noodles should be slightly undercooked; they will finish cooking in step 4.)

Massage cabbage in medium bowl until softened, 1 to 2 minutes. Stir in vinegar, as many red pepper flakes as you’d like, toasted peanuts, tomatoes, cucumber, basil, and a pinch of salt. Set aside.

Heat peanut oil in same skillet over medium-high heat. Add cooked noodles and peanut sauce, reduce heat to low, and simmer until sauce has thickened and noodles are coated, 1 to 2 minutes. Season to taste with salt.

Divide peanut noodles between bowls. Top with tomato salad. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.