Ingredients

• 3/4 cup smooth peanut butter
• 3 tablespoons soy sauce
• 2 tablespoon rice vinegar or white wine vinegar
• 1 tablespoon lime juice
• 1 small garlic clove, minced
• Cayenne pepper
• 1/2 cup hot water
• 12 ounces pasta, i.e. rotelle, penne, farfalle
• 2 carrots, cut into thin slices diagonally
• 1 1/2 cups broccoli florets
• 1/2 pound snow peas, trimmed and cut crosswise into 1-inch pieces
• 4 scallions, thinly sliced

Instructions

1. In a small saucepan combine the peanut butter, soy sauce, vinegar, lime juice, garlic, cayenne and hot water. Whisk the sauce together over moderate heat until smooth and hot.
2. In a kettle of boiling salted water cook the pasta for 5 minutes. Add the sliced carrots to the cooking pasta, stir and cook for 1 minute. Add the broccoli, stir and cook for 30 seconds. Add the snow peas, stir and cook for another 30 seconds. Drain the pasta and vegetables in a colander.
3. Transfer the pasta and vegetables to a large bowl and pour the hot sauce over the mixture, tossing to combine. Sprinkle with scallions.