Noodles With Lime Peanut Sauce

Ingredients

• 3/4 pound spinach linguine or whole-wheat spaghetti 
• 2 cups (about 9 ounces) broccoli florets 
• 2 cups (about 6 ounces) snow peas, trimmed 
• 2 cups (about 6 ounces) sugar snap peas, trimmed 
• 1/2 cup natural creamy peanut butter 
• 1/4 cup low-sodium soy sauce 
• 1/4 cup water 
• 2 tablespoons rice vinegar 
• 2 tablespoons fresh lime juice 
• 1 scallion, cut into pieces 
• 3/4 inch fresh ginger, finely grated 
• 2 tablespoons brown sugar 
• 1/4 teaspoon red pepper flakes 
• 1/2 cup shelled unsalted peanuts

Method

1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
2. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
3. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.​

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Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)